Spiced toffee apple and ginger cake

1 HOUR | SERVES 12 | EASY

The apple sauce makes this cake deliciously squidgy. Serve warm as a pudding with cream or ice cream, or just at room temperature with a hot drink.

plain flour 250g bicarbonate of soda 1Ω tsp ground ginger 2 tsp mixed spice 1 tsp golden caster sugar 200g soft light brown sugar 75g eggs 2 vegetable oil 150ml

Bramley apple sauce 350g toffee sauce to serve

APPLE TOPPING butter 25g, plus extra for the tin soft light brown sugar 2 tbsp eating apples 2, peeled and cut into wedges

• To make the apple topping, heat the butter in a pan and stir in the brown sugar until melted, then add the apples and toss. Leave to cool a little.

• Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a deep 22-23cm square cake tin. Mix the flour, bicarb, ginger and mixed spice in a bowl. Put the sugars, eggs, oil and apple sauce in a separate bowl, and whisk to combine. Gradually add the dry ingredients, beating until combined.

• Spoon the mixture into the tin. Arrange the apple pieces and drizzle the sauce from the pan on top and bake for 40-45 minutes. Keep an eye on it and cover the cake with foil for the final 5-10 minutes if it’s browning too much.

• Cool the cake in the tin for 10 minutes then turn out. Serve warm as a pudding or at room temperature. Drizzle with toffee sauce to serve.

PER SERVING 352 KCALS | FAT 15.5G SATURATES 2.3G | CARBS 49.1G | SUGARS 33G FIBRE 1.4G | PROTEIN 3.5G | SALT 0.4G