An Irish tradition from the O‘Sullivan family, crafted with love to bring warmth to this season

1. Cream together butter and brown sugar

2. Add the melted chocolate

3. Add eggs

4. Add the flour and baking powder and ground almonds

5. Add the fruit, almonds, whiskey and apples.

6. Bake for 10 minutes at 140ºC, then turn down to 130ºC until a skewer inserted into the center comes out clean

Method for the Apple Caramel:
1. Caramelise the sugar and golden syrup
2. Mix the cream and banana liquer, stop the caramel cooking by adding slowly
3. Nib in the butter and salt until it is all combined
4. Bring 720g of the caramel back to the boil and pour over the sliced bananas in
a gastro.
5. Place in the blast freezer to set

Method for the Apple Cake:

1. Cream the butter and the sugar
2.  Add the eggs one at a time, if the mixture starts to split add a handful of flour
3.  Mix in the milk first then add the puree and the diced apple
4.  Beat in the flour until smooth
5.  150 degrees, 45 minutes ish
6. Pierce the top of the cake when done and pour the remaining caramel over the
top