I got the ideas for this one from couple of delicious cocktails. First, the Whisky Mac – whisky with ginger wine. The second, a friends concoction called The Ginger Guru, which was whisky, apple juice, ginger beer. Both cocktails fantastic and it’s that time of year as well for something warming. I had this on my christmas menu in 2010 and we could barely keep up with having enough of it to go around. And needless to say, it goes fantastic with a wee dram. As the dessert is quite sweet, I’d recommend a peaty whisky such as Ardbeg or Lagavulin to go with it!
210 g – Butter
210 g –Dark brown sugar (soft)
5 – Eggs
pinch – Salt
175 g – Flour
1/2 tsp – Baking powder
50 g – Raisins
2 tbsp – Ground ginger
2 tsp – Cinnamon powder
1/2 tbsp – Milk
In a pan, melt the butter and sugar on low heat.
Whisk the eggs for about 5 minutes (ideally with an electric whisk) until they are light and frothy.
Sift the baking powder, salt, spices and flour together.
Whisk the melted butter into the eggs and then whisk in the flour.
Mix in the raisins.
Flour or line a large cake tin and pour the batter in.
Cook in an oven pre-heated to 160C for 40 minutes. Check with a toothpick or skewer – it should come out clean when inserted into the middle.
250 ml – Milk
250 ml – Double cream
85 g – sugar
3 – Egg Yolks
50 ml (2 shots) – cheap whisky (though I like to add a bit more later on as well, and you don’t want to waste expensive stuff in a custard!)
Whisk the egg yolks and sugar together.
Put the milk and cream in a pan and bring to a boil.
Pour the cream on top of the eggs while whisking continuously.
Pour the entire mix back into the pan and cook on very low heat, stirring continuously, for about 5 minutes. The custard should coat the back of a spoon when its ready. The trick is to cook it on a very gentle heat, stirring all the time!
Add the whisky and more to taste if you like!
Apples (for 4)
2 – Apples
Slice the top and bottom off the apple and take the core out.
Slice the apple in half horizontally so you have two round pieces from each
Heat a pan with a little butter and vegetable oil together.
Dip the large cut side of the apple in sugar and fry in the pan until golden in colour. Repeat for the other slices.
Deglaze the pan with a bit of brandy (or calvados if you have it)
Put the apples, caramel side up, in a baking tray and pour the caramel deglazing liquid over the top.
Bake in the oven at 180C for about 10 minutes.
Eating it. Cut the cake into wedges and heat them up in the oven or microwave. On a plate, put the piece of warm ginger cake in the middle, with the apple standing up next to it. Pour some custard around the cake and dust with some icing sugar. It also goes lovely with a bit of stem ginger ice cream!