My mom has been making this recipe for as long as I can remember. First, you bake the appley, cinnamony sponge, then you pour the steaming, rich caramel sauce over and allow it to sink in. Heaven with cream or custard. There are 140 varieties of apples that are native to Ireland with wonderful names like 'Cavan Rose' and 'Irish Molly'. Any eating or cooking apple will work, so have fun experimenting with different types, not the same old same old!
- 4 apples, peeled, cored and diced into bite size pieces
- 1 cup sugar
- 180 g butter
- 1 tsp baking powder
- 2 eggs
- pinch salt
- 2 cup self-raising flour
- 1 cup milk
- cinnamon sugar (1 tbsp sugar mixed with 2 tsp ground cinnamon)
- 1 cup sugar
- 250 ml cream
- 1 tsp vanilla essence
- 50 g butter
- Preheat the oven to 180°C. Butter a lasagne type baking dish.
- Cream together the butter and sugar until pale and fluffy. Beat the eggs in one at a time.
- Add in the milk gradually and beat well.
- Sift in the flour, baking powder and salt and slowly mix in.
- Pour the batter into the greased baking dish. Chop up the apples and push them into the dough. The sponge will bake and puff up around the apples, so don't push them in too deep.
- Sprinkle with cinnamon sugar and bake for 30 minutes at 180°C.
- Simmer the caramel sauce for 15 minutes and as soon as the sponge comes out of the over, pour over the hot sauce. Be careful not to overcook the sauce as it turns to toffee!
- Serve with cream, ice cream or custard.
More by Rozanne Stevens:
- Monica's Berry Baileys Meringue Roulade
- Monica's Magic Molten Chocolate Pudding
- Norman's Butterflied Leg of Lamb with Lively Salsa