Sticky Gingerbread with Apple Surprise
Indulge in the cozy warmth of this Sticky Gingerbread with Apple Surprise, a dessert that combines the deep, molasses-rich flavors of classic gingerbread with a hidden layer of spiced, caramelized Granny Smith apples. Perfectly moist with a delicate crumb, this delightful bake is infused with aromatic spices like ginger, cinnamon, and nutmeg, making it the ultimate treat for chilly days. The surprise apple filling adds a fruity sweetness and a touch of tartness that complements the gingerbread beautifully. Quick to prepare in just 20 minutes with simple pantry staples, this show-stopping dessert is ideal for everyday indulgence or as the star of your holiday table. Serve it warm with a dollop of whipped cream or vanilla ice cream for an effortless yet elegant finish!
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Recipe Information
Ingredients
- 125 grams unsalted butter
- 100 grams brown sugar
- 125 ml golden syrup
- 125 ml black treacle (or molasses)
- 250 ml milk
- 2 items large eggs
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 items granny smith apples
- 50 grams caster sugar
- 0.5 teaspoon ground cinnamon (for apples)
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 160°C (320°F) and grease and line a 20cm (8-inch) square baking tin with parchment paper.
In a medium saucepan, combine the butter, brown sugar, golden syrup, and black treacle. Heat gently over low heat until melted and combined, stirring occasionally. Remove from heat and allow to cool slightly.
Meanwhile, prepare the apple surprise. Peel, core, and dice the granny smith apples into small cubes. In a frying pan, combine the apples, caster sugar, ground cinnamon, and lemon juice. Cook over medium heat for 5-7 minutes until the apples are soft but not mushy. Set aside to cool.
In a large bowl, whisk together the milk and eggs. Gradually pour in the melted butter and syrup mixture, whisking continuously until smooth.
Sift the flour, baking powder, ground ginger, cinnamon, and nutmeg into the wet ingredients. Fold gently with a spatula until just combined, being careful not to overmix.
Pour half of the batter into the prepared baking tin and spread evenly. Add the cooled apple mixture in an even layer, then pour the remaining batter on top, spreading it carefully to cover the apples completely.
Bake in the preheated oven for 50 minutes, or until a skewer inserted into the center comes out clean.
Allow the gingerbread to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
Slice into squares and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 617.9 g | 225% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 399.7 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 851 mg | 65% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3336 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
