Caramelised Gingerbread With Glazed Apples & Crème Fraiche - OzHarvest #HereforHope

Caramelised Gingerbread With Glazed Apples & Crème Fraiche - OzHarvest #HereforHope

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  • Recipe difficulty: Medium
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Ingredients

The Gingerbread

  • 200g devondale unsalted butter (softened)
  • 250g brown sugar
  • 400g plain flour
  • 3 tsp ground ginger
  • 2 tsp cinnamon
  • 2 tsp bicarbonate of soda
  • 1 cup boiling water
  • 1 cup honey
  • 2 eggs

The Apples

  • 4 ripe apples (golden delicious if available)
  • 2 tablespoons of devondale unsalted butter
  • ¼ cup (sugar)
  • 1 bay leaf (fresh if possible)
  • 60ml brandy

Method

The Gingerbread

  1. Preheat oven to 175°c (350°f)
  2. Line 2 small loaf tins with greaseproof paper
  3. Beat butter and sugar in a food processor until creamy
  4. Add eggs, one at a time to form a smooth batter
  5. In a separate bowl sift dry ingredients together
  6. Mix boiling water and syrup together
  7. Fold into batter, in batches, alternately with dry ingredients
  8. Divide between loaf tins
  9. Bake for approximately 45 minutes

The Apples

  1. Peel the apples, remove core and cut into eighths
  2. In a heavy based skillet, melt butter and sugar together, add apples, and bay leaf and cook until golden, tossing from time to time
  3. When evenly coloured, remove from heat, pour in brandy return to the heat, being aware that alcohol may ignite
  4. 1 cup devondale cream, whipped to soft peaks

To Serve

  1. To serve, take the cooled loaf of gingerbread and cut into 2cm (3/4 inch) thick slices.
  2. Butter both sides of the gingerbread, then dust with a thin coating of caster sugar.
  3. Place into a preheated pan (not too hot) and cook until sugar caramelises, turn and repeat on other side.
  4. Place on plate and top with warm glazed apples and a generous scoop of the cream.
  5. The gingerbread will freeze well.

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