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Full Recipe in Details
INGREDIENTS (THE GINGERBREAD)
200g Devondale Unsalted Butter (softened)
250g brown sugar
400g plain flour
3 teaspoons of ground ginger
2 teaspoons of cinnamon
2 teaspoons of bicarbonate soda
1 cup of boiling water
1 cup of honey
INGREDIENTS (THE APPLES)
4 ripe golden delicious apples
2 tablespoons of Devondale Unsalted Butter
1/4 cup sugar
1 bay leaf
1 cup of Devondale Cream, whipped to soft peaks
METHOD: THE GINGERBREAD
Starting with the gingerbread, preheat your oven to 175°C.
Line 2 small loaf tins with greaseproof paper.
Beat butter and sugar in a food processor until creamy.
Add in eggs gradually, continue beating to form a smooth batter.
In a separate bowl, sift dry ingredients together.
Mix boiling water and honey together, creating a syrup.
Fold the syrup into the batter, alternating with the dry ingredients.
Divide the batter into the loaf tins.
Bake for approximately 45 minutes.
METHOD: THE APPLES
While the gingerbread loaf is baking, prep the apples. Peel and core them, cutting into eighths.
In a heavy-based skillet, melt the butter and sugar together.
When evenly coloured, remove from the heat and pour in the brandy. Return it to the heat to evaporate the alcohol, being aware that the alcohol may ignite.
To serve, take the cooled gingerbread loaf and cut into 2cm thick slices.
Butter both sides of the gingerbread and dust with caster sugar.
Place onto a pre-heated pan and cook until the sugar caramelises, flip and repeat on the other side.
Place on a plate, topping it with the warm glazed apples and a generous scoop of cream.
Left over gingerbread may be stored in the fridge or frozen to keep for a longer period.