Project Description

A collaborative effort thanks to new friends @perfectionfreshaus @dorsognasmallgoods +
@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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Jason Roberts




Easy / Beginner


Devondale Dairy

Full Recipe in Details

  • 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

  • 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

  • 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.

  • 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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