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.