- 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)
- 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
- Pre-heat the oven to 180°C /350°F / gas mark 4.
- cream together the butter and sugar until light and fluffy.
- Beat in the eggs.
- Sieve 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.
- Pour the mixture into a greased tin or individual ramekins.
- Place into the pre-heated oven for around 35 – 40 minutes.
- Leave to cook before cutting and serving.
- 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 rapidly back to the boil.
- Stir well.
- Remove the cinnamon stick.
- Serve with the cake.
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