Gingerbread, apple and almond steamed puddings recipe | Sainsbury`s Magazine

Ingredients

• 100g really soft unsalted butter, plus extra for greasing
• 50g plain flour
• 50g ground almonds
• 1 tsp baking powder
• 1 tbsp ground ginger
• a few generous gratings of nutmeg
• 1 large egg
• 1 tbsp crème fraiche
• 1 tbsp black treacle
• 75g dark muscovado sugar
• 1 eating apple, such as a Braeburn, weighing about 150g
• 50g toasted blanched almonds, chopped small
• 75g light muscovado sugar
• 50g unsalted butter
• 3 tbsp crème fraiche
• 1 reddish-skinned apple, such as Braeburn
• 15g butter
• 1 tbsp light muscovado sugar