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Friday, 11 January 2008

Best Scottish Apple Gingerbread

Best Scottish Apple Gingerbread.

1/2 lb Cooking Apples
Suger to Taste
3 oz Demerara Sugar
1/4 lb Golden Syrup
3 oz Butter
6 oz SR Flour
1 t Ground Ginger
1/4 ts Ground Cloves
1 Egg

Set the oven to 350 Degrees F or Gas 4. Grease an 8 inch x
6 inch baking tin. Peel, core and slice the apples.
Put into a pan with a little water and sufficient
sugar to taste. Stew gently until tender, then mash
and cool. In a separate pan melt the syrup and butter
and demerara sugar together gently until dissolved.
Leave to cool. Sift the flour, ginger, and cloves into
a bowl and make a well in the centre. Add the egg to
the syrup mixture and beat well into the flour. Stir
in the mashed apples and continue to beat all well
together. Turn into the tin and cook for 30 minutes
until firm. Leave to stand for a few minutes until
firm. Leave to stand for a few minutes in the tin
before turning out to cool on a wire rack; cut into
slices. Best Scottish Cooking.

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