Recipe for Nutmeg and Cider Sponge with Jamaican Apple 
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Yield:
1 servings
Ingredients:
Amount Ingredient
125 gm Unsalted butter, (4oz)
125 gm Caster sugar, (4oz)
2 x Fresh free range eggs
225 gm Self raising flour, (8oz)
Bicarbonate of soda
1/2 tsp Grated nutmeg
200 ml Dry cider or Scrumpy, (7fl oz)
----------------- FOR THE APPLES ----------------
250 gm Granny smith apples, cut into slices (9oz)
25 gm Unsalted butter, (1oz)
1 x Lemon, juice of
4 tbl Dry cider
1 tbl Raisins, soaked in brandy
1 tbl Caster sugar
1 x Cinnamon stick
Instructions:
Instructions: Pre heat the oven to 180 C/350 F/gas mark 4

Cream together the butter and sugar until light and fluffy. Beat in the eggs. Seive together the flour and bicarb. Fold in half the amount of flour. Add the nutmeg. Pour over the cider and mix thoroughly. Stir in the remaining flour.

Pour the mixture into a greased tin or individual ramakins. Place into the pre-heated oven for around 35-40 minutes. Leave to cook before cutting and serving.

Meanwhile make the Jamaican apples. Place the sugar and butter into a pan and heat until golden brown. Add the apples, lemon juice and cinnamon. Add the cider and bring to a rapid boil. Add the raisins and any soak liquor, keep to the boil. Add the double cream, bring rapdily back to the boil.

Stir well. Rmeove the cinnamon stick.

Serve with the cake.

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