Ginger Apple Dessert Recipes

GINGER APPLE DESSERT

Steps:

• Preheat oven to 375*F.
• In mixing bowl, combine gingerbread mix and water. Blend at low speed; then beat 2 minutes at medium speed.
• Stir in apple slices.
• Pour into greased 8-9 inch square pan.
• Combine topping ingredients; crumble over batter.
• Bake 25 to 30 minutes or until the top springs back when lightly touched in center.
• Serve warm or cool.

GINGER-APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees. Grease the rim of a 10-inch cake pan with 1 tablespoon of the butter and then place it in the pan. Set the pan over very low heat and melt the butter across the bottom of the pan. Add the brown sugar and distribute evenly.
• Make circles of overlapping apple slices on top of the brown sugar. Chop any remaining slices and place them in the gaps.
• Using a mixer, blend 1/2 cup of the butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
• In a medium bowl, whisk together the egg, molasses and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
• Pour the batter into the pan. Bake for 45 to 50 minutes. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter. Serve warm or cool with very softly whipped cream.

FLOURLESS APPLE, ALMOND, AND GINGER CAKE

Steps:

• Preheat the oven to 180°C (350°F/Gas 4). Grease and line a 26 cm (10 1/2 inch) springform cake tin.
• Peel and core the apples, then cut into wedges.
• Over medium heat, melt the butter in a frying pan large enough to fit the apples in one layer. Add the apple wedges, caster sugar and cloves and toss to combine. Cook, stirring occasionally, until the apples are well coated, soft and starting to colour, about 5-10 minutes. There should be no liquid left in the pan. Remove the cloves, add the raisins and cook for another minute or so to soften. Remove from the heat and cool.
• Process the ground almonds, whole almonds, ginger and baking powder in a food processor until coarsely chopped. Set aside.
• In an electric mixer, whisk the eggs, raw sugar and maple or golden syrup until light and fluffy. Fold in the nut mixture and cooked apples. Pour into the prepared tin.
• To make the topping, core and thinly slice the apples and arrange over the cake batter, overlapping slightly. Scatter the almonds on top, pour the melted butter over and then sprinkle on the sugar.
• Bake the cake for about 1-1 1/4 hours until golden and cooked through and a skewer inserted in the middle comes out clean. If the cake is browning too quickly, cover with some foil.
• Cool completely in the tin and serve at room temperature with plain yoghurt or vanilla ice cream.

VANILLA, APPLE & GINGER BISCUIT FOOL

Steps:

• Pour the cream into a bowl and whip to soft peaks using a whisk. Fold in the yogurt, apple sauce and crushed ginger biscuits, then spoon the mixture into serving glasses or bowls. Alternatively, layer the whipped cream, yogurt, apple sauce and crushed biscuits up separately in serving glasses or one large bowl.
• Chill in the fridge for up to a day before serving, or serve straightaway. Just before serving, sprinkle over some extra ginger biscuit crumbs, if you like.

GINGER & CARAMEL APPLE PUDDINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and flour 6 x 8cm deep ramekins, tapping out excess flour. Heat the butter in a pan until foaming, add the apple and cook for 1 min on a medium heat. Toss in the sugar and cook until dissolved. Divide between the ramekins.
• For the puddings, beat the butter and sugar together with an electric whisk until fully combined. In a separate bowl, mix together the egg, buttermilk, chopped ginger and ginger syrup, then stir this into the butter mixture. Fold in the flour, ground ginger, baking powder, bicarbonate of soda and a pinch of salt. Divide between the ramekins so they are filled to 1cm below the top. Place them on a baking tray and bake for 20 mins, until golden and risen.
• Serve warm, dusted with icing sugar. Accompany with cream or custard.