I saw this recipe in my latest Cuisine magazine. The recipe used apples but since we have feijoas dropping to the ground literally every few minutes I decided to give it a go replacing apples with feijoas.
Mine didn't get serves with creme Anglaise as suggested but I did add some brandy to custard to pour over it so it was almost there.

These little desserts were great. I made them in a silicone jumbo muffin pan. The recipe easily did 6 and probably could have down 7 because I over filled them.
I think they would probably freeze well too.

Ginger and Apple Puddings

For the puddings
2 large apples, peeled, cored, thinly sliced
1 teaspoon mixed spice
3 teaspoons ground ginger
1 teaspoon ground cinnamon
2 cups flour
1 teaspoon baking powder
120g butter
4 tablespoons golden syrup
3⁄4 cup brown sugar
1 cup milk
2 teaspoons baking soda
Preheat the oven to 180°C. Liberally butter 6 ovenproof ramekins or cups and half-fill each with apple slices. Reserve.
Put the mixed spice, ginger, cinnamon, flour and baking powder in a bowl. Mix well then set aside.
Put the butter, golden syrup, sugar and milk in a saucepan. Place over low to moderate heat until just about boiling, stirring to dissolve the sugar. Stir in the baking soda – it will foam up, but this is as it should be.
Add the baking soda mixture to the dry ingredients and mix well. Spoon this mixture over the apple slices in the ramekins, filling each ramekin almost to the top.
Place the ramekins on a baking tray then bake for 25-30 minutes or until a skewer inserted into the middle of the puddings comes out clean.
Remove from the oven and stand for a few minutes before running a small knife around the sides of each pudding to unmould. Turn out on to plates and serve with the creme Anglaise.

Calvados creme Anglaise
300ml full-cream milk
100ml cream
3 tablespoons caster sugar
5 egg yolks
4 tablespoons Calvados (or whisky, brandy or rum)*

Put the milk, cream and sugar in a saucepan and bring to the boil.

Meanwhile, put the egg yolks in a heat-resistant bowl and beat lightly.

Pour a little of the hot milk mixture on to the egg yolks, whisking continuously to combine, then slowly pour in the remainder of the mixture, stirring continuously.

Place the bowl over a saucepan of simmering water and stir continuously until the mixture thickens enough to coat the back of the spoon. Strain and allow to cool. Stir in the Calvados then refrigerate until ready to serve.

* Calvados is a French apple brandy.