Caramelised Gingerbread with Glazed Apples and Fresh Cream
RECIPE BY: Chef Jason Roberts
- 200gm unsalted butter (softened)
- 250gm brown sugar
- 400gm plain flour
- 3 teaspoon ground ginger
- 2 teaspoon cinnamon
- 2 teaspoon bicarbonate of soda
- 1 cup boiling water
- 1 cup Taylor Pass honey
- 2 eggs
- 4 ripe apples (Golden Delicious if available)
- 2 tablespoons unsalted butter
- ¼ cup sugar
- 1 bay leaf (fresh if possible)
- 60ml brandy
- 1 cup cream, whipped to soft peaks
- Preheat oven to 175C (350F). Line 2 small loaf tins with greaseproof paper.
- Beat butter and sugar in a food processor until creamy. Add eggs, one at a time to form a smooth batter.
- In a separate bowl, sift dry ingredients together. Mix boiling water and syrup together. Fold into batter, in batches, alternately with dry ingredients. Divide between loaf tins. Bake for approximately 45 minutes.
- Peel the apples, remove core and cut into eighths. In a heavy based skillet, melt butter and sugar together, add apples and bay leaf and cook until golden, tossing from time to time. When evenly coloured, remove from heat, pour in brandy and return to the heat, being aware that alcohol may ignite.
- Take the cooled loaf of gingerbread and cut into 2cm(3/4 inch) thick slices.
- Butter both sides of the gingerbread, then dust with a thin coating of caster sugar.
- Place into a pre-heated pan (not too hot) and cook until sugar caramelises, turn and repeat on other side.
- Place onto serving plate and top with warm glazed apples and a generous scoop of cream
NOTE: Gingerbread will freeze well.