I made Anglesey Eggs last night to remind myself of childhood jaunts to North Wales. I teamed it with some scrummy Maple Cured Bacon. I suggest you try it!
I made this recipe up today. Its a mixture of many versions of my cookies and cakes…
325g plain flour
100g muscavado sugar
1 ball of stem ginger (in syrup)
1 tsp baking powder
1/2 tsp allspice
1/2 tsp cinnamon
I’ve found you can throw these together very quickly, in almost any order. I like to get the chopping of the apple and ginger prepared at the side. Sift the flour into a bowl with the spices and baking powder. Add the sugar, cut the butter into bits and crumble it all together with your fingertips. Add in the apple and ginger, and some of the syrup from the jar, and fold together with an egg. You’ll get a pretty large bowl of mix which may need a little cold water to bind it together. Some people leave the mix in the fridge for an hour, but I don’t bother. I made 24 cakes on 2 baking trays, put in a preheated oven at gas mark 4/180c for 12-15mins. They come out like soft rock cakes, it does’nt matter if they are mis-shapen, they won’t last long on the tray!
These three cakes I bought from a bakery. They were purely aesthetic, as I wouldn’t usually pay 90p each for a glorified fondant fancy.