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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe came from a culinary arts teacher in London. She gave a piece of the dessert to my mother to sample, along with the recipe. That was back in the early 1970's, and I'm still making it today! I still have the yellowed paper that the recipe was typed on!) If you don't have Golden Syrup (a British product), maple syrup or honey can be used instead. Ingredients:
3 granny smith apples |
3/4 cup butter or 3/4 cup margarine |
1 cup packed soft brown sugar |
3 large eggs |
2 tablespoons golden syrup |
2 cups self-rising flour |
1 1/2 teaspoons ground ginger |
3/4 teaspoon ground cinnamon |
whipped cream, for decoration |
Directions:
1. Preheat oven to 350°F, Grease and flour an 8-inch square cake pan and set aside.
2. Peel, core and chop the apples.
3. In a bowl, cream butter and sugar until light and fluffy.
4. Beat in the eggs and syrup.
5. Sift flour, ginger and cinnamon, and fold into creamed mixture with the apples.
6. Put mixture into prepared pan, and bake for 40-45 minutes, or until cooked.
7. May be cut into slices, or left as a cake and decorated with whipped cream and sprinkled with cinnamon.
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