Nutmeg and Cider Sponge with Jamaican Apple

== Ingredients ==
* 125 g unsalted butter, (4oz)
* 125 g caster sugar, (4oz)
* 2 fresh free range eggs
* 225 g self raising flour, (8oz)
* baking soda
* ½ tsp grated nutmeg
* 200 ml dry cider or scrumpy, (7fl oz)
=== Apples ===
* 250 g Granny Smith apples, cut into slices (9oz)
* 25 g unsalted butter, (1oz)
* 1 lemon, juice of
* 4 tbsp dry cider
* 1 tbsp raisins, soaked in brandy
* 1 tbsp caster sugar
* 1 cinnamon stick
* 4 tbsp double cream
		
== Directions ==
# Pre-heat the oven to 180°C /350°F / gas mark 4.
# cream together the butter and sugar until light and fluffy.
# Beat in the eggs.
# Sieve together the flour and bicarb.
# Fold in half the amount of flour.
# Add the nutmeg.
# Pour over the cider and mix thoroughly.
# Stir in the remaining flour.
# Pour the mixture into a greased tin or individual ramekins.
# Place into the pre-heated oven for around 35 – 40 minutes.
# Leave to cook before cutting and serving.
# Meanwhile make the Jamaican apples.
# Place the sugar and butter into a pan and heat until golden brown.
# Add the apples, lemon juice and cinnamon.
# Add the cider and bring to a rapid boil.
# Add the raisins and any soak liquor, keep to the boil.
# Add the double cream, bring rapidly back to the boil.
# Stir well.
# Remove the cinnamon stick.
# Serve with the cake.
Category:Jamaican Desserts
Category:Granny Smith apple Recipes
Category:Brandy Recipes
Category:Double cream Recipes
Category:Raisin Recipes
Category:Egg Recipes
Category:Cider Recipes
Category:Lemon juice Recipes
Category:Recipes that need photos