Thursday, 3 November 2016
12ozs. of apples - peeled and roughly chopped
3ozs. of butter
3ozs. demerara or golden caster sugar - - more, (or less) depending on how sweet your apples are
1 tablespoon of ground cinnamon - (this seems a lot, but it's fine.)
large pinch of salt
grated lemon rind or little juice - if wanted
Preferably a loose-bottomed baking tin
4ozs. SR flour (or plain flour plus 1/2 tsp. baking powder) - sieved
pinch of salt
3 (or 4) ozs. sugar
1 or 2 eggs - beaten - weighing approx.4ozs.
3 - 4 ozs. of either butter, or, I have used 'Benecol with Butter' - suitable for baking.
plus a small amount of warm water if sponge is a little stiff.
1. Melt the butter in a large pan and saute the apples for a few mins - coating them well.
2. Add the sugar, cinnamon and pinch of salt - over the apples, stirring in gently.
Saute them for a few minutes, stirring so they dont stick - until they are just beginning to soften - they should be lovely and a caramelly brown. Set aside to cool slightly.
3. In another bowl sift the flour, (baking powder),eggs, sugar, salt and mix gently to make your sponge batter.
4. Butter the baking tin and put the apples in, dollop the sponge mixture on top, smooth out gently and bake.
Test to see that it's cooked through, using a skewer.
Leave to cool in the tin, then gently turn out.
When completely cooled, dust with icing sugar.
You can serve this either cold as regular cake, or warmed through in the micro as a hot apple pudding....... (served with cream or custard of course :) )