1tbsp vegetable oil
7oz soft light brown sugar
7oz butter (or margarine) softened
3 medium eggs
7oz self-raising flour
1tsp vanilla extract
1tsp cinnamon powder
2 apples (eating apples – peeled cored and chopped into bite size pieces)
for the sauce.
1/2 pint of apple juice
3 1/2oz golden syrup
3 1/2oz soft light brown sugar
Grease the slow cooker bowl with the oil.
In a Large bowl, cream together the sugar and butter or margarine.
Whisk the eggs and add them to the mixture along with the flour, vanilla and cinnamon powder.
Next fold in the apple pieces, then spoon the cake mixture into the slow cooker bowl, make sure the bottom of the bowl is covered.
In a saucepan, heat the sugar, golden syrup and apple juice over a medium heat. stir until the sugar dissolves, then bring to a boil and remove from the heat.
Pour this over the cake mixture.
place a towel over the slow cooker and then put the lid on top of that, fold the four corners back over the lid.
The towel under the lid method stops any condensation forming and folding the corners back on top of the lid is so the slow cooker doesn’t over heat.
Cook on high for 3 hours, or when the sponge is nice and springy.
Enjoy with some vanilla ice cream.