1 cooking apple (bramleys or similar), peeled and finely chopped
2 tablespoons finely chopped crystalised ginger
8 ounces muscovado sugar
6 ounces butter or margarine
2 tablespoons golden syrup
6 ounces self-raising flour
1 teaspoon baking powder
2 teaspoons ground ginger
- Put the diced apple in a small pan. Cut the lemon and satsuma in half, squeeze the juice into the pan and throw the half-peels in too, along with the crystalised ginger.
- Simmer for around 5 to 10 minutes until the apple is pulpy and soft. Tip cooked fruit mixture into a sieve and push through using the back of a spoon to collect all the soft pulp in a bowl whilst leaving peels, pips, etc. in the sieve.
- To the sieved fruit pulp, add the muscovado sugar and mix well to combine.
- Add the margarine to the sugar and fruit mixture and using a hand whisk, beat well – it will curdle but don’t worry, as long as it is beaten well this doesn’t matter
- Add the eggs and syrup and continue to beat for 2 to 3 more minutes.
- Sift the flour, baking powder and ginger into the mix and fold in gently.
- Turn into a lined tin or cupcake cases and bake in a low oven (around 110 – 120 degrees) until firm to the touch.
- Allow to cool completely before cutting.