An apple gingerbread that has stood the test of time

This recipe has been handed down from my mother. Apples and ginger with a hint of golden syrup, it certainly is a combination hard to resist!


Apple gingerbread
Serves 8-12

Photo by Linda Roberston.
Photo by Linda Roberston.

250g cooking apples, peeled, cored and sliced thinly
2-4 Tbsp sugar, or to taste
90g raw cane sugar
115g or ⅓ cup golden syrup
90g butter
200g self-raising flour
1 tsp ground ginger
¼ tsp ground cloves
1 eggs


Heat oven to 180degC.

Grease and line a 20cm square tin.

Cook the apples in a little water and sugar. Stew gently until tender, then mash and cool.

In a separate pan gently melt the butter, syrup and raw cane sugar together until dissolved. Leave to cool.

Sift the flour, ginger and cloves into a bowl and make a well in the centre. Add the egg to the syrup mixture and beat into the flour.

Stir in the mashed apples and continue to beat until just combined.

Pour into the prepared tin and bake for 25-30 minutes or until firm.

Leave to stand in the tin for five minutes before turning out to cool on a wire rack; cut into slices.


Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.

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