Sticky Gingerbread Puddings with Ginger Wine and Brandy Sauce recipe | Delia Smith

Ingredients

• 4 oz (110 g) stem ginger in syrup (8 pieces)
• 1 heaped teaspoon freshly grated ginger
• 6 oz (175 g) self-raising flour
• ¼ level teaspoon ground ginger
• 1/3 level teaspoon ground cinnamon
• 1/3 level teaspoon ground cloves
• ½ level teaspoon baking powder
• ¾ level teaspoon bicarbonate of soda
• 2 large eggs
• 3 oz (75 g) soft butter
• 4 oz (110 g) molasses sugar
• 1 tablespoon black treacle
• 6 oz (175 g) Bramley apple, peeled, cored and chopped small
• 4 tablespoons ginger wine
• 2 tablespoons brandy
• 6 oz (175 g) soft dark brown sugar
• 4 oz (110 g) unsalted butter
• 2 pieces stem ginger, chopped small