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Nutmeg and Cider Sponge with Jamaican Apple

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Ingredients Edit

Apples Edit

Directions Edit

  1. Pre-heat the oven to 180°C /350°F / gas mark 4.
  2. cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs.
  4. Sieve together the flour and bicarb.
  5. Fold in half the amount of flour.
  6. Add the nutmeg.
  7. Pour over the cider and mix thoroughly.
  8. Stir in the remaining flour.
  9. Pour the mixture into a greased tin or individual ramekins.
  10. Place into the pre-heated oven for around 35 – 40 minutes.
  11. Leave to cook before cutting and serving.
  12. Meanwhile make the Jamaican apples.
  13. Place the sugar and butter into a pan and heat until golden brown.
  14. Add the apples, lemon juice and cinnamon.
  15. Add the cider and bring to a rapid boil.
  16. Add the raisins and any soak liquor, keep to the boil.
  17. Add the double cream, bring rapidly back to the boil.
  18. Stir well.
  19. Remove the cinnamon stick.
  20. Serve with the cake.

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