Apple gingerbread (scottish)

Yield: 1 Cake

Measure Ingredient
½ pounds Cooking Apples
\N \N Suger to Taste
3 ounces Demerara Sugar
¼ pounds Golden Syrup
3 ounces Butter
6 ounces SR Flour
1 teaspoon Ground Ginger
¼ teaspoon Ground Cloves
1 \N Egg

: Set the oven to 350F/Gas 4. Grease an 8 inch x 6 inch baking tin. Peel, core and slice the apples. Put into a pan with a little water and sufficient sugar to taste. Stew gently until tender, then mash and cool. In a separate pan melt the syrup and butter and demerara sugar together gently 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 all well together. Turn into the tin and cook for 30 minutes until firm. Leave to stand for a few minutes until firm. Leave to stand for a few minutes in the tin before turning out to cool on a wire rack; cut into slices. : :: From the booklet Scottish Teatime Recipes :: Typed in for you by Ray Watson

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