Recipes kindly supplied by Waitrose
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1
Preheat the oven to 150ºC, gas mark 3. Place the butter with 225g of the
caramel in a large bowl and beat with an electric whisk until well combined. Then
beat in the eggs one at a time.
2
Sift over the flour, baking powder and cinnamon. Fold together, then gently stir in
the apple and the milk.
3
Lightly butter and base-line a 20cm spring-form cake tin. Spoon in the cake mix,
smooth the top and scatter with the demerara sugar. Bake for 1 hour, or until risen
and lightly golden on top.
4
Remove the cake from the tin and place on a serving plate. Warm the rest of the
caramel in a small saucepan over a low heat until pourable, then drizzle over the
top of the cake. Serve, cut into wedges, with a dollop of whipped cream or a
scoop of ice cream — or simply with a cup of tea.
Ingredients:
125
g unsalted butter,
softened, plus extra for
buttering.
397
g can Carnation
Caramel.
2
medium free range
eggs .
225
g self-raising flour,
sifted.
2
tsp baking powder.
2
tsp ground cinnamon.
300
g Bramley apples,
peeled, cored and diced.
2
tbsp essential Waitrose
Semi-skimmed Milk.
1
tbsp demerara sugar
Serves 10
Prepare 20 mins
Cook 1 hour