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Apple Gingerbread Recipe

By

Veg CD CBF DP Scottish 75mins

 

This delicious gingerbread can also be served as a dessert with a dollop of cream or crème fraîche.

 
Yield: Makes 1 20x15cm/8x6 inch cake Total time
 
Recipe Tags:   Cold Vegetarian Fruit Spices Cakes teatime  Scotland  British  Europe

Ingredients

22g/8oz Cooking Apples, peeled, cored and sliced
Granulated Sugar to taste
100g/4oz Golden Syrup
75g/3oz Butter
75g/3oz Demerara Sugar
175g/6oz Self Raising Flour
1 heaped teasp Ground Ginger
¼ teasp Ground Cloves
1 Egg, beaten

Instructions

 

1.  Preheat the oven to 180C, 350F, Gas Mark 4 and grease a 20x15 cm (8 x 6 inch) baking tin.

2. Place the apples in a saucepan with granulated sugar to taste (2-4 tbsp) and a little water, mix well then cook over a medium heat for about 15 minutes or until tender. Stirring from time to time

3. Meanwhile, place the golden syrup, butter and Demerara sugar in another small saucepan and heat gently, stirring, until dissolved. Set aside to cool.

4. Once the apples are cooked, drain off most of any remaining liquid then mash well and allow to cool.

5. In a large mixing bowl, mix together the flour, ginger, and cloves . Make a well in the centre of the flour mixture then add syrup mixture and beat well.

6. Add the egg to the apple mixture then add the apple mixture to the flour mixture and beat until well combined then transfer to the greased tin and bake for about 30 minutes until firm.

7. Allow to cool in the tin for a few minutes before turning out. Cool on a wire rack.

End of instructions

 

   

 

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Key techniques required to make this Recipe

 

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Grease - To cover the inside  surface of a dish or pan with a layer of fat, such as butter or margarine,  or oil using a brush or kitchen paper.

 

Main equipment required to make this Recipe

20x15 cm (8 x 6 inch) baking tin

Saucepan

Mixing Bowl

Wooden or plastic spoon

 

 

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