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Methods

METHOD: THE GINGERBREAD

• Starting with the gingerbread, preheat your oven to 175°C.
• Line 2 small loaf tins with greaseproof paper.
• Beat butter and sugar in a food processor until creamy.
• Add in eggs gradually, continue beating to form a smooth batter.
• In a separate bowl, sift dry ingredients together.
• Mix boiling water and honey together, creating a syrup.
• Fold the syrup into the batter, alternating with the dry ingredients.
• Divide the batter into the loaf tins.
• Bake for approximately 45 minutes.

METHOD: THE APPLES

• While the gingerbread loaf is baking, prep the apples. Peel and core them, cutting into eighths.
• In a heavy-based skillet, melt the butter and sugar together.
• When evenly coloured, remove from the heat and pour in the brandy. Return it to the heat to evaporate the alcohol, being aware that the alcohol may ignite.
• To serve, take the cooled gingerbread loaf and cut into 2cm thick slices.
• Butter both sides of the gingerbread and dust with caster sugar.
• Place onto a pre-heated pan and cook until the sugar caramelises, flip and repeat on the other side.
• Place on a plate, topping it with the warm glazed apples and a generous scoop of cream.
• Left over gingerbread may be stored in the fridge or frozen to keep for a longer period.