Sticky gingerbread puddings with ginger wine and brandy sauce

INGREDIENTS

• 110g/4oz stem ginger
• 1 heaped tsp freshly grated ginger
• 175g/6 oz self-raising flour
• ¼ level tsp ground ginger
• one third level tsp ground cinnamon
• one third level tsp ground cloves
• ½ level tsp baking powder
• ¾ level tsp bicarbonate of soda
• 2 eggs
• 75g/3oz soft butter
• 110g/4oz dark brown sugar
• 1 tbsp black treacle
• 175g/6oz Bramley apples
• 4 tbsp ginger
• 2 tbsp brandy
• 175g/6oz soft dark brown sugar
• 110g/4oz unsalted butter
• 2 pieces stem ginger