EDP Norfolk - - STEP-BY-STEP -

For the tof­fee sauce

100ml cream

125g but­ter

125g dark mus­co­v­ado sugar

3 ta­ble­spoons black trea­cle

For the cake

250g but­ter

200g light Mus­co­v­ado sugar

280g self-rais­ing flour

½ tea­spoon bak­ing pow­der

4 eggs

100ml milk

200g pit­ted dates, soaked

2 large Bram­ley ap­ples

1 tsp. vanilla bean paste

50ml Cognac

½ lemon

100g caster sugar

3 dessert ap­ples

You will need a 8cm deep, 18cm di­am­e­ter greased cake tin

Pre-heat oven to 180C Gas mark 4

6.Add the Cognac, vanilla paste, chopped dates and bro­ken pecans; mix thor­oughly 10. Add the milk, to make a drop­ping con­sis­tency

13. Ar­range on top of the cake. Bake at 180C Gas 4 for 45 to 50 min­utes, un­til a skewer poked into the cen­tre comes out cleanly

14. Make the tof­fee sauce; melt the but­ter and mus­co­v­ado to­gether, un­til the mix­ture be­gins to caramelise

15. Add the black trea­cle. Bring to the boil. Add the cream, re­turn to the boil and whisk thor­oughly

11. Place the mix­ture into a 8cm deep, 18cm di­am­e­ter greased cake tin

12. Peel and thickly slice the dessert ap­ples. Toss in the caster sugar and lemon

16. Serve the cake warm, with a gen­er­ous amount of the sauce

1. Cream the warmed but­ter and sugar

5. Add the re­main­ing flour and the bak­ing pow­der.

7. Peel and core the Bram­ley ap­ples

9. Add the ap­ples to the cake mix­ture

2. Add two of the eggs

3. Add half of the flour, mix

4. Add the other two eggs

8. Chop the ap­ple into pieces

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