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8 oz cooking apples, peeled, cored and
sliced (peeled weight)
3 oz butter
6 oz golden syrup
4 oz soft brown sugar
5 fl oz milk
1 egg, beaten
8 oz plain flour
salt
2 tsp ground ginger
1 tsp ground mixed spice
1 tsp baking powder
1 tsp bicarbonate of soda
Icing:
4 oz icing sugar
1 tsp ground cinnamon |
Method :
- Preheat the oven to 170C Gas Mark
3, grease and base line a 8 in round cake tin.
- Put the apples in a pan with 1
tbsp water and cook until soft and mushy, allow to cool slightly.
- Put the butter, syrup and sugar in
a separate pan and warm gently over low heat until melted and well
blended.
- Cool slightly, then beat in the
milk and egg.
- Sift the dry ingredients into a
bowl, add the syrup mixture and beat well.
- Add the stewed apple and beat
until well mixed.
- Pour the mixture into the tin and
bake for 75-90 minutes, until firm to the touch.
- Turn out of the tin and leave to
cool on a wire rack.
- To make the icing, sift the sugar
and cinnamon into a bowl and gradually add 1 tbsp warm water.
- The icing should be thick enough
to coat the back of a spoon.
- Pour the icing over the cake and
serve cut into slices or squares.
This makes a heavier gingerbread than
the traditional version made without apple. Omit the apple, if
preferred.
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