Kentish Apple Gingerbread

Not to be outdone, Kent has it own traditional fete and fayre food too. Gingerbread has a long history in Britain and seems to be a traditional fete bake around most of the UK, each region having its own variation. Not surprisingly the Kentish variety contains one of our regional fruits. This is a very moist and quite sticky gingerbread. This cake freezes well so can be made in advance. [My official taster can see this gingerbread going well with a dollop of ice cream or fresh soft fruit. Wishful thinking on his part, but you may like to give it a try.]


2oz (50g) butter 2oz (50g) soft brown sugar
3oz (75g) black treacle 4oz (100g) plain flour
½ teaspoon ground cloves 120z (350g) cooking apples
½ teaspoon bicarbonate of soda A little milk to mix
1 teaspoon ground ginger  


  1. Peel, core and finely chop the cooking apples.
  2. Grease and line the bottom of a shallow 8” (20cm) cake tin.
  3. Melt the butter, sugar and treacle together in a saucepan over a gently heat.
  4. Remove from the heat and blend in the sifted flour, ginger, cloves and bicarbonate of soda.
  5. Mix in the apples and enough milk to give a soft dropping consistency.
  6. Spoon in the prepared cake tin and bake for one hour at 350°C/180°F/Gas mark 4.
  7. Allow the cake to cool completely before removing from the tin.



Cooking Apples