225 g (8 oz) fruit malt loaf, thinly sliced
75 g (3 oz) butter or margarine, melted
700 g (1 1/2 lb) cooking apples, peeled, cored and thinly sliced
100 g (4 oz) full-fat cream cheese
50 g (2 oz) soft brown sugar
2.5 ml (1/2 tsp) freshly grated nutmeg
30 ml (2 tbsp) lemon juice
45 ml (3 tbsp) water
75 g (3 oz) butter or margarine, melted
700 g (1 1/2 lb) cooking apples, peeled, cored and thinly sliced
100 g (4 oz) full-fat cream cheese
50 g (2 oz) soft brown sugar
2.5 ml (1/2 tsp) freshly grated nutmeg
30 ml (2 tbsp) lemon juice
45 ml (3 tbsp) water
method
1. Dip one side of each slice of malt loaf in the melted butter. Use two-thirds to line the bottom and sides of a 1.4 litre (2 1/2 pint) souffle or other straight-sided ovenproof dish, butter side out.
2. Layer the apples in the dish with cream cheese, sugar, nutmeg, lemon juice and water. Top with the remaining malt loaf, butter side up.
3. Cover the dish with greased foil. Put into a steamer over boiling water, cover and steam for about 2 hours. Serve piping hot.
2. Layer the apples in the dish with cream cheese, sugar, nutmeg, lemon juice and water. Top with the remaining malt loaf, butter side up.
3. Cover the dish with greased foil. Put into a steamer over boiling water, cover and steam for about 2 hours. Serve piping hot.
serving amount
serves 6
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