A recipe in the Oxford Times seemed ideal for my entry for Sugar High Friday. A bit dumb perhaps selecting a theme without a single idea of what to contribute but apples and the Kingston Black Apple Aperitif MUST go together some how!
The recipe was created by William Black in celebration of the Appleton Apple Day market. Served warm with a toffee sauce (to which I added a couple of tablespoons of the Apple Aperitif) it is absolutely delicious. The quantities more than filled a half pound loaf tin to make the main pud; more than enough to fill 6 large muffin tins too.
Kingston Black Aperitif is a mix of apple brandy and the juice of the Kingston Black apple. It works well as an aperitif but also as a dessert wine. Alcohol 18%.
The recipe was created by William Black in celebration of the Appleton Apple Day market
- 400g cooking apples, peeled and quartered
- 400ml water
- 170g softened butter
- 350g dark brown or demerara sugar
- 2 tbsps golden syrup
- 4 tbsps treacle
- 4 free range eggs
- 1 tspn vanilla essence
- 2 dspns bicarbonate of soda
- 400g self-raising flour
- 175ml single cream
- 80g unsalted butter
- 80g dark brown sugar
- 6 tbspns golden syrup
- 2 tbspns Kingston Black Apple Aperitif
- Bring the apples to the boil in water. Leave to cool then make a puree from them. Set oven to 200C/400F/G6.
- Cream sugar and the butter. Add treacle, syrup, eggs and vanilla and beat well together. Stir in the apple puree, then the flour and the bicarb.
- Pour into muffin tins (for single serve portions) or a loaf tin. The mixture does rise to only fill 3/4 full. Bake for about 20 minutes for the muffins, longer for larger sizes.
- To make the sauce simple melt the ingredients together and slowly bring to the boil.
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