A sweet ending to any meal!
Ingredients
- For the cakes:
- 110 g Butter plus extra for greasing
- 150 g Soft brown sugar
- 2 Large free range eggs
- 100 g Plain flour
- 110 g Wholewheat flour
- 1 tsp Baking powder
- Pinch of salt
- 1 tsp Ground cinnamon
- 300 g Peeled, cored and diced cooking apple
- For the salted caramel sauce:
- 100 g Butter
- 150 g Soft dark brown sugar
- 3 tblsp Golden syrup
- 150 ml Double cream
- 1 tsp Vanilla extract
- Pinch of sea salt
- For the whiskey cream:
- 375 ml Cream
- 3 tblsp Jameson whiskey
- 3 tblsp Sifted icing sugar
Method
- Preheat the oven to 180oC. Grease 8 dariole moulds. With an electric mixer, beat the butter and sugar in a large bowl until pale.
- Add the eggs, one at a time, mixing until they are incorporated.
- Fold through the flour, baking powder, salt and baking powder. Stir though the apple and place the batter into the dariole moulds.
- Bake in the oven for 25-35 minutes or until a skewer inserted into the centre comes out clean. Turn out of the moulds and leave to cool on a wire rack.
- To make the sauce, place the butter, sugar, and golden syrup into a saucepan and bring to a gentle boil simmer until the sugar has dissolved.
- Add the cream, vanilla and salt and whisk together, simmer for 3 minutes until the sauce is thick and sticky.
- Use right away or transfer to a jar and refrigerate when cool to use as needed. The sauce will keep fo up to 7 days refrigerated.
- For the whiskey cream, whisk the cream into soft peaks.
- Dissolve the icing sugar with the whiskey in a bowl and then add to the cream, folding to combine.
- To serve, place a cake on each individual plate, spoon some whiskey cream on top and pour some salted caramel over.
