Nutmeg and cider sponge with jamaican apple

Yield: 1 servings

Measure Ingredient
125 grams Unsalted butter; (4oz)
125 grams Caster sugar; (4oz)
2 \N Fresh free range eggs
225 grams Self raising flour; (8oz)
\N \N Bicarbonate of soda
½ teaspoon Grated nutmeg
200 millilitres Dry cider or Scrumpy; (7fl oz)
250 grams Granny smith apples; cut into slices
\N \N ; (9oz)
25 grams Unsalted butter; (1oz)
1 \N Lemon; juice of
4 tablespoons Dry cider
1 tablespoon Raisins; soaked in brandy
1 tablespoon Caster sugar
1 \N Cinnamon stick
4 tablespoons Double cream

FOR THE APPLES

Pre heat the oven to 180øC/350øF/gas mark 4 Cream together the butter and sugar until light and fluffy. Beat in the eggs. Seive together the flour and bicarb. Fold in half the amount of flour. Add the nutmeg. Pour over the cider and mix thoroughly. Stir in the remaining flour.

Pour the mixture into a greased tin or individual ramakins. Place into the pre-heated oven for around 35-40 minutes. Leave to cook before cutting and serving.

Meanwhile make the Jamaican apples. Place the sugar and butter into a pan and heat until golden brown. Add the apples, lemon juice and cinnamon. Add the cider and bring to a rapid boil. Add the raisins and any soak liquor, keep to the boil. Add the double cream, bring rapdily back to the boil.

Stir well. Rmeove the cinnamon stick.

Serve with the cake.

Converted by MC_Buster.

Per serving: 1253 Calories (kcal); 123g Total Fat; (83% calories from fat); 3g Protein; 51g Carbohydrate; 328mg Cholesterol; 28mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 2½ Fruit; 24 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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