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Food from The Hills: Spiced Apple and Ginger Loaf with Sticky Toffee Sauce

This is, hands down, my absolute favourite cake to bake in the Autumn. As a recipe passed to me from my sister, it has something extra ‘homely’ to it. I use apples from the garden or use local or windfall apples collected on my dog walks. The fruit keeps this loaf deliciously moist, whilst the toffee sauce is decadent and (unlike some) doesn’t require a sugar thermometer! A grown-up version of the Guy Fawkes toffee-apple, make sure you serve this at your fireworks festivities this weekend.

Ingredients

  • 100g butter
  • 100g dark brown sugar
  • 125g golden syrup
  • 50g treacle
  • 2 large eggs
  • 175g self raising flour
  • 3tsp ground ginger
  • 1tsp cinnamon
  • 1tbsp milk
  • Pinch salt
  • 2 large eating apples, peeled and cored, one cut into small cubes; one thinly sliced

Toffee sauce

  • 150g chewy toffees
  • 3tbsp milk

Method

  1. Preheat oven 170C/325F/gas mark 3
  2. Grease 2lb loaf tin and line with parchment paper.
  3. Cream together the butter and the sugar, add the golden syrup and treacle and mix together until light and fluffy.
  4. In a separate bowl, sift together the flour, ground ginger and cinnamon.
  5. Next beat the eggs into the butter mixture one at a time with half the flour mixture, once both mixtures combined gently mix in the cubed apples.
  6. Pour the cake mixture into your greased and lined loaf tin and place the sliced apples along the middle of the loaf.
  7. Bake for 1-11/2 hours until a skewer inserted into the centre comes out clean. Cover the top of the loaf loosely with tin foil to stop the top becoming to dark.
  8. Leave to cool in the tin for 30 mins and then carefully turn onto a wire rack.
  9. To make the toffee sauce, simply put the toffees and the milk into a small saucepan on a low heat and stir continuously until the toffees have melted. If you feel the sauce is too thick to drizzle add a little more milk. Drizzle over the top and sides of the loaf.

Eat whilst still warm or equally delicious cold, enjoy!

About the author: Janet Hill

I’m Janet, and I live at the foot of the beautiful Welsh Hills with my children Mary, 21, and Mark, 17. We share our four-acre plot with our six dogs, six cats (plus a cheeky regular overnight visitor!), four hens, an assortment of wild ducks and all the other wonderful wildlife that visits our garden.

Now I want to share the joys of my life in the country and invite you to read all about it here in The Hills. It isn’t a glamorous life but it is wonderful, healthy and hearty and full of the very best of people.

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Comments on Food from The Hills: Spiced Apple and Ginger Loaf with Sticky Toffee Sauce

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