Post by Paulinemom on Nov 26, 2005 13:12:44 GMT
The warm winter flavours of apple and gingerbread combine to make an unusual Christmas Day dessert, in contrast to the heavier and more traditional Christmas pudding and cake.
Makes 10-12 servings
Gingerbread:
- 400g plain/all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 8 tbsp soft, unsalted butter
- 4 tbsp sugar
- 1 large egg
- 5oz or 150g unsulphured treacle
- 160 ml milk
Applesauce:
- 3lbs or 1.3kg dessert apples
- 4 tbsp sugar
- 125 ml water
Whipped cream:
- 500ml cream
- 4 tbsp sugar
- 1 tsp vanilla extract
Other ingredients:
- 1lb or 450g toasted pecan pieces
To make the gingerbread, first preheat the oven to 350°F and place a rack on the middle level.
Mix the flour, baking powder, baking soda, salt and spices in a mixing bowl and stir well together.
Next, beat the butter and sugar until it reaches a light and fluffy consistency - you can use a fork, whisk or blender on medium speed. Beat in the egg, and continue beating until it's smooth. Stir the treacle and milk together and add this to the butter mix, along with the dry ingredients.
Fold this batter together using a spatula and then scrape the batter into an 8" x 8" x 2" pan, buttered and lined with parchment or wax paper. Bake the gingerbread for around 35 to 45 minutes. It should have risen well and be firm in the middle. Let it cool in the pan for about 5 minutes and then transfer it to a rack to completely cool.
To make the applesauce, you need to peel and core the apples before cutting them into coarse pieces. Put them in a pan with the sugar and water and let them cook, covered, for around five minutes - the apples will start to break up. At this point, take the cover off and let them cook longer, stirring regularly, until they're thickened. Let them cool and either puree them in a food processor or leave them chunky.
Next, make the whipped cream. Mix all the ingredients together and simply whip by machine until you see soft peaks forming. Now, cut the cooled gingerbread into thin, vertical slices and layer in a bowl, followed by the applesauce, whipped cream and toasted pecans. Carry on layering, finishing off with the cream and pecans and let it chill until you want to serve.