Ginger Bread With Caramelised Apple

Ginger Bread With Caramelised Apple

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@DevondaleDairy . Remember these recipes are designed to create awareness for people with food insecurities. If you like this recipe please, consider donating to our friends @OzHarvest you’ll find a link in my bio
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CHEF

Jason Roberts

cuisine

Italian

Difficulity

Easy/Beginner

cooperated brands

Devondale Dairy

Ginger Bread With Caramelised Apple

Ginger Bread With Caramelised Apple

Full Recipe In details

Ingredients

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
  • 2 eggs
INGREDIENTS (THE APPLES)
  • 4 ripe golden delicious apples
  • 2 tablespoons of Devondale Unsalted Butter
  • 1/4 cup sugar
  • 1 bay leaf
  • 60mL brandy
  • 1 cup of Devondale Cream, whipped to soft peaks

Methods

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.

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