Preheat the oven to 180°C.
Pulse the stem ginger in a food processor until small but not puréed.
Sift the flour, spices, baking powder, and bicarbonate of soda into a bowl.
Add eggs, butter, sugar, and greased spoonfuls of treacle to the dry ingredients.
Whisk in grated ginger and 175ml of warm water until smooth.
Fold in the chopped apples and processed stem ginger.
Divide the batter between buttered basins and bake for 35 minutes.
Cool for five minutes before turning out and wrapping in clingfilm.
Melt butter and sugar for the sauce, then whisk in wine, brandy, and ginger.
Arrange puddings on a tray, spoon over sauce, and grill until bubbly.