Instructions: Preheat oven to gas mark 3 325F170C.
You will also need a tin or dish 20 by 30cm 5cm deep and lined with baking parchment.

First cream together the butter and sugar along with the lemon juice.

Then spread this mixture evenly over the lined baking tin.

Next cut the peeled and cored apples into quarters slice them very thinly and lay them all over the base.

Now for the gingerbread.

Sieve the flour spices baking powder and bicarbonate of soda together into a large mixing bowl.

Then in a saucepan warm together the sugar butter treacle and syrup being careful not to let the mixture get too hot. In another pan warm the milk and beat the egg into it.

Now pour all the liquids into the flour and spices and mix everything very thoroughly.

Then pour the mixture over the apples in the prepared tin and bake in the oven for 1 hour.

Leave the gingerbread in the tin to cool for 30 minutes to allow the apple base to set.

Then turn the cake out and carefully peel off the paper.

What you will have is a sticky gingerbread topped with a caramelised apple puree.

It can be served warm from the oven with custard or chilled pouring cream. Cool and store in an airtight tin for 24 hours to mature.

Makes 12 to 16 slices

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