Nutmeg and Cider Sponge with Jamaican Apple

Ingredients

 * 125	gm	Unsalted butter, (4oz)
 * 125	gm	Caster Sugar, (4oz)
 * 2	x	Fresh free range eggs
 * 225	gm	Self raising flour, (8oz)
 * Baking Soda
 * 1/2	tsp	Grated nutmeg
 * 200	ml	Dry cider or Scrumpy, (7fl oz)

FOR THE Apples

 * 250	gm	Granny smith apples, cut into slices (9oz)
 * 25	gm	Unsalted butter, (1oz)
 * 1	x	Lemon, juice of
 * 4	tbl	Dry cider
 * 1	tbl	Raisins, soaked in brandy
 * 1	tbl	Caster Sugar
 * 1	x	Cinnamon Stick
 * 4	tbl	Double Cream

Directions

 * 1) Pre heat the oven to 180 C/350 F/gas mark 4
 * 2) cream together the butter and Sugar until light and fluffy. Beat in the eggs. Seive together the flour and bicarb. Fold in half the amount of flour. Add the nutmeg. Pour over the cider and mix thoroughly. Stir in the remaining flour.
 * 3) Pour the mixture into a greased tin or individual ramakins. Place into the pre-heated oven for around 35–40 minutes. Leave to cook before cutting and serving.
 * 4) Meanwhile make the Jamaican Apples. Place the Sugar and butter into a pan and heat until golden brown. Add the Apples, lemon juice and cinnamon. Add the cider and bring to a rapid boil. Add the Raisins and any soak Liquor, keep to the boil. Add the double cream, bring rapdily back to the boil.
 * 5) Stir well. Rmeove the cinnamon stick.
 * 6) Serve with the cake.