BUTTERSCOTCH APPLE SPONGE WITH MAPLE CREAM SAUCE

Preparation Method :

• Grease a 6 pint pudding basin or other heatproof bowl.
• The Sauce: Melt unsalted butter, add light brown sugar with maple syrup. When sugar dissolves, add double cream. Bring to the boil.
• Remove from heat and spoon 2 tablespoons of sauce into greased bowl and set the rest aside. Add chopped apples.
• The Sponge: In a mixing bowl, beat butter and sugar until creamy, beat in eggs, one at a time, add a tablespoon of flour with each one. Sieve in remaining flour, baking powder and ginger.
• Fold everything together until evenly combined. Spoon mixture into dish and smooth the top level. Cover tightly with waxed paper and foil and steam for an hour.
• Check water level in steamer regularly and add boiling water if needed.
• Turn out sponge on a serving plate, cut into slices and pour over remaining warmed creamy maple sauce and serve.