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Not to be outdone, Kent has it own traditional fete and fayre food too. Gingerbread has a long history in Britain and seems to be a traditional fete bake around most of the UK, each region having its own variation. Not surprisingly the Kentish variety contains one of our regional fruits. This is a very moist and quite sticky gingerbread. This cake freezes well so can be made in advance. [My official taster can see this gingerbread going well with a dollop of ice cream or fresh soft fruit. Wishful thinking on his part, but you may like to give it a try.]
Ingredients:
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2oz (50g) butter
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2oz (50g) soft brown sugar
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3oz (75g) black treacle
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4oz (100g) plain flour
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˝ teaspoon ground cloves
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120z (350g) cooking apples
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˝ teaspoon bicarbonate of soda
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A little milk to mix
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1 teaspoon ground ginger
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Method:
- Peel, core and finely chop the cooking apples.
- Grease and line the bottom of a shallow 8” (20cm) cake tin.
- Melt the butter, sugar and treacle together in a saucepan over a gently heat.
- Remove from the heat and blend in the sifted flour, ginger, cloves and bicarbonate of soda.
- Mix in the apples and enough milk to give a soft dropping consistency.
- Spoon in the prepared cake tin and bake for one hour at 350°C/180°F/Gas mark 4.
- Allow the cake to cool completely before removing from the tin.
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