APPLE GINGERBREAD
This is a recipe handed down from my mother, apples, and ginger with a hint of golden syrup it certainly is a combination hard to resist!
250g cooking apples, peel, core and sliced thinly
2-4 Tbsp sugar or to taste
90g raw cane sugar
115g or 1/3 cup golden syrup
90g butter
200g self-raising flour
1 tsp ground ginger
¼ tsp ground cloves
1 egg
Method
Preheat oven 180C
Grease and line a 20 cm by 20cm square tin.
Cook the apples with a little water and sugar. Stew gently until tender, then mash and cool.
In a separate pan gently melt the butter, syrup and raw cane sugar together until dissolved. Leave to cool.
Sift the flour, ginger and cloves into a bowl and make a well in the centre. Add the egg to the syrup mixture and beat well into the flour. Stir in the mashed apples and continue to beat until just combined.
Pour into prepared tin and bake for 25-30 minutes or until firm.
Leave to stand in the tin for 5 minutes before turning out to cool on a wire rack; cut into slices.
Alison Lambert
