• Servings

  12 Slices

• Prepration Time

  30 mins

• Cook Time

  45 mins

INGREDIENTS

• 3 JAZZ™ apples peeled
• 330 g caster sugar (1 ½ cups)
• 200 ml cream (¾ cup)
• 250 g unsalted butter
• 250 g self-raising flour (2 cups)
• 25 g cornflour
• 2 tsp mixed spice
• 230 g dark brown sugar (1 ½ cups)
• 185 ml buttermilk (⅔ cup)
• 2 eggs
• 1 tsp natural vanilla extract
• vanilla ice cream to serve

METHOD

• Preheat oven to 180C.
• Cook the sugar in a medium saucepan over a moderate heat for 10 minutes, until deep caramel.
• Pour in 50ml (3 Tbsp) cream and 50g (3 Tbsp) butter and stir until smooth. Pour half the caramel into the bottom of a lined 21cm square cake tin.
• Return the remaining sauce to the stove and cook over a low heat. Add the remaining cream and 75g (¼ cup) butter, whisking until smooth. Set aside.
• Slice the JAZZ™ apples ½cm thick and remove any seeds. Arrange in the caramel sauce in the base of the cake tin.
• Combine the flours, spice, sugar, buttermilk, eggs, vanilla and remaining butter in the bowl of an electric mixer and beat until a smooth batter forms. Pour over the JAZZ™ apples.
• Bake for 45 minutes, until a skewer can be inserted and removed cleanly. Serve warm with the reserved butterscotch sauce and vanilla ice cream.