Finally Autumn is here!! The nights are drawing in, there is a nip in the air on the school runs, and Jimi and I are having the annual stand-off over whether it is time to turn the heating on yet.
We look forward to bonfire night every year, not just for the fireworks and sparklers but because it’s when Jimi and I traditionally have our first mulled wine of the season.
There really is no better autumn treat to accompany a warm glass of mulled wine than this rich and sticky toffee apple treat. It has all the flavours of fall and is so moreishly moist!
- 100g (just under ½ cup) softened butter
- 100g (1/2 cup) dark brown sugar
- 125g (4½) golden syrup
- 50g (1¾oz) treacle
- 2 large eggs
- 175g (1½ cups) self raising flour
- 3tsp ground ginger
- 1tsp cinnamon
- 1tbsp milk
- Pinch salt
- 2 large apples, peeled and cored, one cut into small chunks, one sliced thinly
- FOR THE TOFFEE SAUCE
- 100g (3½ oz) chewy toffees or fudge
- 1 tbsp milk
- Preheat oven to 180C/350F, Grease and line a 22x11cm (8.5x4in) loaf tin and set aside.
- Place the butter, sugar, syrup and treacle in the bowl of an electric stand mixer and beat together until light and fluffy.
- Beat the eggs in one at a time, adding a spoonful of flour and mixing well after each addition.
- Sift in the remaining flour with the ginger and cinnamon, add the milk and salt and beat until just combined..
- Fold through the diced apples and pour into the prepared loaf tin, place the sliced apple on the top of the cake down the length of the tin.
- Bake for around 1hr, until a skewer inserted into the middle of the cake comes out clean.
- Allow to cook in the tin for 10 minute, then remove to a wire rack to cool completely.
- To make the toffee sauce, place the toffees in a pan with the milk and heat gently until they have melted, drizzle over the top of the cake and serve.