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GINGERBREAD AND APPLE SQUARES

Gingerbread or parkin are traditional for bonfire night, and in this recipe the apple pieces add extra interest. This cake is beautifully moist and keeps well for a few days. You will need a 20cm / 8in shallow square cake tin

Ingredients:

  • 150g (5oz) butter or hard margarine
  • 175g (6oz) soft brown sugar
  • 1 tablespoon black treacle )
  • 1 tablespoon golden syrup ) or 2 tablespoons black treacle
  • 225g (8oz) plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons ground ginger
  • 100ml (4 fl oz) milk
  • 1 egg
  • 1 large dessert apple

Method

Line the tin with baking parchment paper. Heat the oven to Gas 3 / 170C.

Melt the butter, sugar, treacle and syrup in a pan over low heat. Leave to cool.

Peel, core and chop the apples. Sieve the flour , baking powder, bicarbonate of soda and ginger into a bowl.

Beat together the milk and egg, stir into the flour gradually with the cooled butter liquid.

Add the apples. Don’t beat.

Put into the tin and bake for 35 - 40 minutes in the centre of the oven until firm in the centre.

Leave it in the tin to cool.

Turn it out and cut into 9 squares. Store in an airtight container.

Note: the ginger flavour is mild so you can add more if you like.

This is also lovely as a pudding with custard.

Posted in Recipes on Nov 01, 2011