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One of the first puds I learned to make at school was a pineapple upside-down cake.  This is a twist on that idea, sweet, spicy but not overly so thanks to the use of crystallised ginger which has a gentler flavour than fresh.  It eats beautifully with a large spoonful of decadent, Jersey clotted cream!

4 tablespoons golden syrup
25g butter
4 to 5 eating apples, such as d’Arcy spice
125g butter
125g caster sugar
2 duck or 3 hens eggs
150g self raising flour
1 tsp baking powder
2 tablespoons milk
8 cubes crystallised ginger, sliced finely

1) Preheat the oven to 160 centigrade, 140 fan. 
2) I use a 23cm round silicone mould for this as I am lazy when it comes to turning-out!  Spread the 25g butter over the base of the mould then spread the golden syrup on top.  Peel and core the apples and cut into quarters, then cut each quarter in three slices.  Arrange these prettily on top. Scatter a third of the ginger slices on top of them.
3) For the pudding, you can either take the easy way and whizz it all in a food processor, or do it the old-fashioned way.  Cream the butter and sugar together, then add the flour and eggs alternately with the baking powder. Stir in the milk and  ginger slices.
4) Dot spoonfuls of this mixture over the apples in the mould, then gently spread it together to cover completely.  Bake in the oven for 50 to 60 minutes.
5) While this is still hot, turn it out onto a large plate.  It will unmould much easier when hot – and it’s equally good either as a hot pudding or a cold cake.  Enjoy!

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