Nutmeg and Cider Sponge with Jamaican Apple

Ingredients

 * 125 g unsalted butter, (4oz)
 * 125 g caster sugar, (4oz)
 * 2 fresh free range eggs
 * 225 g self raising flour, (8oz)
 * baking soda
 * ½ tsp grated nutmeg
 * 200 ml dry cider or scrumpy, (7fl oz)

Apples

 * 250 g Granny Smith apples, cut into slices (9oz)
 * 25 g unsalted butter, (1oz)
 * 1 lemon, juice of
 * 4 tbsp dry cider
 * 1 tbsp raisins, soaked in brandy
 * 1 tbsp caster sugar
 * 1 cinnamon stick
 * 4 tbsp 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.
 * 3) Beat in the eggs.
 * 4) Sieve together the flour and bicarb.
 * 5) Fold in half the amount of flour.
 * 6) Add the nutmeg.
 * 7) Pour over the cider and mix thoroughly.
 * 8) Stir in the remaining flour.
 * 9) Pour the mixture into a greased tin or individual ramekins.
 * 10) Place into the pre-heated oven for around 35 – 40 minutes.
 * 11) Leave to cook before cutting and serving.
 * 12) Meanwhile make the Jamaican apples.
 * 13) Place the sugar and butter into a pan and heat until golden brown.
 * 14) Add the apples, lemon juice and cinnamon.
 * 15) Add the cider and bring to a rapid boil.
 * 16) Add the raisins and any soak liquor, keep to the boil.
 * 17) Add the double cream, bring rapidly back to the boil.
 * 18) Stir well.
 * 19) Remove the cinnamon stick.
 * 20) Serve with the cake.