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.