There’s been a few things I’ve been wanting to blog about, but my blog got chewed up and spat out by my (now ex) hosting company. It seems a little out of date now, but I think I’ll still write about it anyway.

A couple of weekends ago, I was finally well enough to cook something else from the Women’s Weekly recipe cards. I opted for something a little different this time, apple gingerbread. The best way to describe it is a layer of stewed apples with a gingery cakey layer on top. On a slight tangent, I’ve noticed that the 70s (about when the recipe cards were printed) were very good to coconut and ginger, as a lot of the recipes contain at least one of those ingredients. Tis lucky I like both of them!

Getting back to the recipe at hand, besides nearly forgetting the brown sugar for the cake layer which no matter how hard I try, cannot really be blamed on the recipe, it was really easy. The hardest thing was peeling and chopping the apples, but if you were feeling really slack, you could use tinned apples.

It flew off the pie dish so quickly! I made it in the morning, and it was well gone by the evening, just between the two of us. We are piggies indeed. Next time, I think I might try stewing the apples with a cinnamon stick, to give the apple layer a bit more flavour.