Method
Preheat an oven to 180ºC, gas mark 4. Grease 6 x 200ml pudding basins and line the base of each with a disc of parchment. Cut 6 squares of kitchen foil, about 15 x 15cm in size Butter one side of each square and set aside. Finely chop the ginger. Peel, core and fine dice on of the apples. Allow the butter to soften. Whisk the eggs together. Using a large mixing bowl beat 150g of the sugar into the butter. Until pale and fluffy. Gradually add the eggs, stirring with a wooden spoon. Slowly add the flour, folding it into the mixture. Gently fold the diced apple and ginger into the mix. Cut the top and bottom off the remaining apple. Cut the apple into 6 horizontal slices. Sprinkle the remaining sugar onto a plate and dip the apple slices into the sugar. Coat thickly. Place an apple slice into the base of each basin. Divide the cake mixture evenly between the 6 basins and level each surface. Cover tightly with the foil squares. Bake in the oven for 30–35 minutes or until risen and spongy to the touch. Leave to rest for 2–3 minutes. Use a sharp knife to loosen the edge of each sponge and turn out. Drizzle the ginger syrup over the tops. Serve with dollops of crème fraîche