This caramelised apple and molasses sponge recipe from Chapter One’s Ross Lewis is the perfect showstopper dessert to impress friends and broaden your pastry repertoire.
– 150g whole eggs
– 170g muscovado sugar
– 75g ground almonds
– 150ml olive oil
– 170ml milk
– 10g baking powder
– 5g cinnamon powder
– 5g nutmeg powder
– 250g flour
– 2 Irish apples
– 20g caster sugar
– 10g unsalted butter
– Light demerara sugar to dust
– 100g treacle
– 100ml pouring cream
– 15g unsalted butter
1. Set up a kitchen aid with whisk attachment and whisk the eggs and sugar together on a medium speed for 8-10 minutes until light brown and fluffy.
2. Pour in the milk and whisk for a further minute.
3. Pass all the dry ingredients through a fine sieve and fold into the mix.
4. Fold in the olive oil.
5. Butter the baking dishes and dust/line with demerera sugar. Leave aside.
1. Heat a frying pan on the stove. Add enough sugar to cover the base of the pan, allow to caramelise undisturbed.
2. Wash and peel the apples and dice to a 2mm dice and add to the pan.
3. Add a pinch of salt and caramelise for 1 minute then add 10g butter.
4. Cook for a further minute and take off the heat.
5. Using a pastry brush, butter 8 x 15og heatproof glass moulds and then dust with demerara sugar.
6. Spoon 40g of the caramelised apple and place into the each one then cover with 45g of the sponge mixture.
7. Cover with cling film and set aside for up to 4 hours.
1. Bring treacle and cream to the boil and simmer for 1 minute.
2. Whisk in the butter and take off the heat. Chill until needed.
1. Place the sponge in the oven and cook for 9 minutes at 185C.
2. Bring the treacle sauce to the boil.
3. Take the sponge out, pierce with a knife and pour 2 dessert spoons of sauce over the top.
4. Serve with crème fraiche or vanilla ice cream
Ross Lewis is an Irish Michelin star winning head chef and co-owner of the restaurant Chapter One. Ross discovered cooking as a living while working on a student visa in the United States. He later went to London to learn the trade of a chef. Through a schoolmate he found a job at the restaurant Odin’s, owned by Peter Langan. From there he went on to Dolphin Brasserie as junior manager and to Le Chat Botté Restaurant at the Beau Rivage Hotel in Geneva, Switzerland. He came back in Ireland in 1990 and some time later took the chance of taking over Chapter One in the Dublin Writers Museum. The restaurant started trading in 1992 and is widely regarded as one of the best restaurants in the country.