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1
Combine all ingredients in large pot.
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2
Bring to boil over high heat, stirring until sugar dissolves.
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3
Reduce heat to medium and simmer until apples are soft and translucent and cider coats apples thickly, stirring occasionally, about 2 hours.
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4
Transfer to bowl and cool.
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5
DO AHEAD Can be made 1 week ahead.
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6
Cover and chill.
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7
Bring to room temperature before serving.
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8
Preheat oven to 350F.
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9
Butter 9x9x2-inch metal baking pan.
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10
Whisk first 7 ingredients in medium bowl to blend.
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11
Using electric mixer, beat butter in large bowl until fluffy.
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12
Add brown sugar and egg and beat until blended.
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13
Beat in molasses, then flour mixture.
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14
Using rubber spatula, stir in 1/2 cup boiling water.
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15
Transfer batter to prepared pan.
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16
Bake gingerbread until tester inserted into center comes out clean, about 40 minutes.
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17
Transfer pan to rack and cool gingerbread completely in pan.
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18
DO AHEAD Can be made 1 day ahead.
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19
Cover pan with foil; let stand at room temperature.
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20
Preheat oven to 325F.
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21
Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer.
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22
Remove from heat.
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23
Whisk eggs, sugar, vanilla, ground ginger, and salt in medium bowl to blend.
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24
Gradually whisk hot milk mixture into egg mixture.
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25
Strain custard into medium bowl; discard solids in strainer.
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26
Cut enough gingerbread into 1/2-inch cubes to measure 5 1/3 cups (reserve any remaining gingerbread for another use).
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27
Divide gingerbread cubes among eight 3/4-cup custard cups or ramekins.
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28
Pour custard over gingerbread in each cup, dividing equally.
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29
Let stand 15 minutes to allow gingerbread to absorb some custard.
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30
Place cups in roasting pan.
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31
Pour enough hot water into pan to come halfway up sides of cups.
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32
Cover pan with foil.
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33
Bake puddings until set, about 1 hour.
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34
Remove from water bath.
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35
Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream.
