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Scottish Recipes - Apple Gingerbread

This is a simple dish which works well as an after dinner pudding served with custard. It could also be sliced and served as a cold cake with a hot beverage (such as tea or coffee)

Apple Gingerbread

1/2lb cooking apples
Sugar to taste
3oz butter
6oz self raising flour
1teaspoon ground ginger
1/4 teaspoon ground cloves
1 egg
3oz demerara sugar
1/4lb golden syrup

Set oven to 350F. Grease an 8x6 inch baking tin. Peel, then core and slice the apples and place in a pan with a little water and sufficient sugar to taste. Stew gently until tender then mash and allow to cool.

In a separate pan melt the syrup, butter and Demerara sugar together until dissolved. Again allow this to cool. Add the egg to this mixture and beat well into the following flour mixture

Sift the flour, ginger and cloves into a bowl and make a "well" in the centre. Into this, add the syrup as previously mentioned.

You now have two options. You can EITHER add the stewed apples to the mixture and mix thoroughly OR you can line the base of the tin with the apples and pour the mixture over it.

Whatever option is chosen you should bake for approximately 30 minutes until firm. Leave to stand for a few minutes then turn the cake out onto a wire rack to cool. Serving suggestions are a matter of taste, as you can use it as a cake or a pudding served with a little custard or cream

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide