30 April, 2015
Quince and Apple Butterscotch Sponge
Quince and Apple Butterscotch Sponge
Delicious desert
Author: Alan Simmons
Recipe type: Desert
Ingredients
- Sponge.
- 130g self raising flour
- 100g butter
- pinch of salt
- teaspoon of vanilla essence
- 1 egg
- 200 mil of milk
- Butterscotch sauce
- 100g brown sugar
- 150 mil hot water
- 2 tablespoons of golden syrup
- Fruit.
- Cut up into chunks one large quince and 1 large apple. You want to ¾ fill a shallow cooking dish so do more if you want and in whatever ratio of quince to apple you want. Look at photos.
Instructions
- Add cut up fruit to a shallowish oven proof dish.
- Sprinkle over fruit with quite a bit of brown sugar as the fruit will need sweetening during cooking.
- Or alternatively you can put the fruit into a pot, cover with water and add sugar, bring to boil and then let sit until you are ready to assemble the desert. This saves the fruit from discolouring.
- Drain. Still cover the fruit with sugar in the bottom of the dish.
- Mix the egg, flour, vanilla, milk and the melted butter into a bowl and mix well into a runny batter.
- Pour the batter all over the fruit.
- heat in a pot the butterscotch ingredients and when all melted together pour over the top of the whole mixture. This will sink to the bottom during cooking.
- Sprinkle liberally brown sugar all over the top of the finished dish.
- Bake in a 180 c oven for 35 minutes.
- Serve with yogurt or cream.