Preheat the oven to 170°C/Gas Mark 4.

In a food processor, blitz your apples and the (optional) pieces of stem ginger until they're pureed.

In a pan on the hob, gently warm the butter, rum, sugar, and ginger syrup until dissolved and liquid.

Add to the apple and ginger in the processor and blend until smooth. This will cool the ingredients, whilst still keeping them liquid.

Add the egg and repeat.

Sift in the flour and gently combine (if you prefer, do this in a separate bowl. You just want to incorporate the flour, not overwork it).

Pour into a lined loaf tin, and pop into the oven to bake. Check it after around 35 minutes. An inserted skewer should come out clean when it is finished.

While the cake is baking, if you are making the syrup, this is the optimum time.

Add all the ingredients to a pan on the hob and heat gently. When it comes to the boil, boil for a few minutes until it thickens slightly. Leave to cool.

If using the syrup, when the cake is ready to take out of the oven, keep it in the tin and slowly pour over the syrup. The cake will soak this up and become even more sticky!

When cool, slice and enjoy with a brew!