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

Serves: 8 peopleRecipe course: DessertsTotal time (min.): 90
Caramelised Gingerbread With Glazed Apples & Crème Fraiche - OzHarvest #HereforHope.jpg Caramelised Gingerbread With Glazed Apples & Crème Fraiche - OzHarvest #HereforHope.jpg


Chef XL Titanium KVL8300S or Multipro Sense Food Processor FPM810


For 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

For 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


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.