Heat oven to 180C/160C fan/gas 4.
Lightly butter and flour 6 x 8cm deep
ramekins, tapping out excess flour. Heat
the butter in a pan until foaming, add the
apple and cook for 1 min on a medium
heat. Toss in the sugar and cook until
dissolved. Divide between the ramekins.
For the puddings, beat the butter
and sugar together with an electric
whisk until fully combined. In a separate
bowl, mix together the egg, buttermilk,
chopped ginger and ginger syrup, then
stir this into the butter mixture. Fold
in the flour, ground ginger, baking
powder, bicarbonate of soda and a pinch
of salt. Divide between the ramekins
so they are filled to 1cm below the top.
Place them on a baking tray and bake
for 20 mins, until golden and risen.
Serve warm, dusted with icing sugar.
Accompany with cream or custard.