APPLE CIDER MONKEY BREAD


preheat oven to 180 c.  lightly grease a deep, 9 x 13 baking dish.


APPLE BASE
4 tablespoons butter
2 teaspoon cinnamon
8 Granny Smith apples, peeled and sliced into wedges
1 cup apple cider


melt butter in a large, deep frypan over medium heat.
add cinnamon and apples, stirring to combine and cooking for about 2-3 minutes.
Add cider and bring to a simmer, cooking until apples have softened, about 5 minutes.

take out 4 tablespoons of liquid and put aside. keep simmering apples  till rest of liquid is almost gone.

place the apples into the baking dish.

MONKEY BREAD
3 cups self raising flour
80 grams butter, softened
1 egg
1 - 1/14 cups milk

1/2 cup white sugar
1 teaspoon cinnamon

place the flour into a large bowl with the butter. cut the butter through with
2 knives until you can no longer see it.

mix the egg with 1 cup of milk and mix into the flour to form a dough. add a bit more
milk if needed.

tip onto a floured board and knead lightly.

roll dough into walnut size balls.

mix the cinnamon and sugar together in a bowl, and lightly roll the balls in it.

cover the apples with the balls.

CARAMEL CIDER SAUCE
226 grams butter
4 tablespoons cornflour
1/2 cup apple cider
1 cup white sugar
1 cup brown sugar
4 tablespoons reserved apple liquid (from base)

Melt butter in a medium saucepan. add cornflour, whisking to form a paste, then add cider,
brown sugar, white sugar and the liquid from the apple filling. Stir to combine.

bring sauce to a simmer and cook for about 3-4 minutes, or until it forms a dark brown sauce
thick enough to coat the back of a spoon.

pour 3/4 of the sauce evenly over the balls. put the other 1/4 aside.


cook for approx. 20 minutes or until balls have puffed up and are golden brown.

serve with cream or ice cream and a little of the left over sauce.