This recipe comes from High Tea, recipes with a sense of occasion.
20 grams butter (3/4 oz)
1 1/2 tablespoons of golden syrup or light treacle
150 ml apple cider (alcoholic) (5 fl oz)
250 grams (2 cups) self-raising flour
pinch of ground ginger
45 grams (1/4 cup) brown sugar
75 grams (2 1/2 oz) chopped and pitted dates
75 grams (3/4 cup) walnuts chopped
1. Preheat the oven to 170C (325F)
2. Grease a 20 x 30 cm (8 x 12 inch) baking tin. I use baking paper, which is much quicker.
3. Melt the butter and golden syrup in a saucepan. Remove from the heat and add the cider.
4. Sift the flour and ginger into a bowl. Stir in the sugar, dates and walnuts.
5. Beat the egg and add along with the butter mixture and spoon into your tin. Smooth out.
1 large granny smith apple
40 grams (1 1/2 oz) butter
2 1/2 tablespoons of caster sugar (fine sugar)
60 grams (1/2 cup) plain flour
75 grams (3/4 cup) chopped walnuts
1. Peel and core the apple and slice thinly.
2. Melt the butter.
3. Add the butter to the sugar, flour, apple and walnuts and combine well.
4. Spread over the uncooked base.
5. Bake for 30 minutes until golden. Cool in the tin, cut into pieces and serve.
1. This was delicious and would be nice served hot with a little yoghurt or cream for dessert, but it was also great with a cup of tea.
2. I’ll be making this one again since both hubby and I enjoyed it very much.