Sunday, August 1, 2010

Devonshire Apple Gingerbread

My Mum just came home from two months touring around France, England and Ireland (lucky thing!). And knowing me as well as she does, she brought be home several lovely presents, including a quaint little cookbook called West Country Teatime Recipes. I spent this morning pouring over it, trying to find a recipe I could make that didn't involve suet or dripping. And I found this amazing cake! It's caramelly and spicy and sweet and moist and gorgeous. Thanks Mum!

  • 120 g flour
  • 1/2 teaspoon bi-carb soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 60g butter
  • 5 tablespoons golden syrup
  • 60g caster sugar
  • 3-4 large Granny Smith apples
  • milk to mix
  • icing sugar
  • butter
  • water
  • cinnamon
Sift flour, spices and bi-carb into a bowl. Skin and core apples, and finely chop. Put butter, sugar and golden syrup in a saucepan and heat on a low heat. 

Mix wet ingredients into the dry ingredients and then add apple and stir. Add a splash of milk, just enough to make mixture 'dropable'. 


Spoon into a small tin and bake at 180 degrees for 1.5 hours.

Make icing with small knob of butter and hot water. Add enough sugar to make a stiff mixture, and cinnamon to taste (I add lots).


Pour over the cake and have a slice with a cup of tea.

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