Image by Rebekka D from Pixabay

APPLE GINGERBREAD

Reducing food waste is something that we all should try aiming for and what better way than making something absolutely delicious with those sad and wrinkly apples left in the fruit bowl?

Yum 🙂

 

 

 

225g cooking apples peeled cored and chopped with 25g soft brown sugar  (or raid the bottom of your fruit bowl for any apples that have gone a little wrinkly that need using up!)

50g soft brown sugar

100g golden syrup or date syrup

75g butter

150g self raising flour

2 tsp ground ginger

2 tsp ground cinnamon

1 beaten egg

 

This is a really lovely moist ginger cake, great served warm with ice cream or custard as a pudding or with a steamy cup of tea for an afternoon pick me up! Try and make the most of the last of the fallen Bramleys, or any apples slightly past their best to reduce food waste.  You could also add some grated lemon zest to this if you fancied it

 

Cook the apples with 25g sugar and 2 tbs water over a low hear until soft.  Beat to a purée and leave to cool. If you are using eating apples you don’t need to add any sugar.

Place  50g sugar, syrup and butter in a large pan and gently melt.

Sift the flour with the spices.

Stir in the sifted flour, beaten egg and apple purée into the melted mix.

Grease and line a loaf tin, pour mix in and bake at 180C for 40 mins until cooked through. Cool in tin slightly then turn out onto wire rack to cool.

 

Enjoy it!

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