Nutmeg and Cider Sponge cake With Jamaican Apple Sauce

Ingredients

125 grams Unsalted butter, (4oz)

125 grams Caster sugar, (4oz)

2 Fresh free range eggs

225 grams Self raising flour, (8oz)

Bicarbonate of soda

1/2 teaspoon Grated nutmeg

200 ml Dry cider or Scrumpy, (7fl oz)

250 grams Granny smith apples, cut into slices (9oz)

25 grams Unsalted butter, (1oz)

1 Lemon, juice of

4 tablespoons Dry cider

1 tablespoon Raisins, soaked in brandy

1 tablespoon Caster sugar

1 Cinnamon stick

4 tablespoons Double cream

Preparation

Preheat the oven to 180 C/350 F/gas mark 4

Cream together the butter and sugar until light and fluffy. Beat in the eggs. Seive 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 preheated 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 sauce with the cake.