2 cup (225 g) 8 oz cooking (tart) apples, peeled, cored and chopped
8 oz (225 g) sultanas (golden raisins)
2/3 cup (150 ml) 1/4 pt milk
7/8 cup (175 g) 6 oz soft brown sugar
3 1/2 cups (350 g) 12 oz self-raising flour
2 level tsp (10 ml) Mixed Spice (All Spice / Pumpkin pie spice)
3/4 cup 170 g (6 oz) butter
1 egg. beaten
2 tbsp (25 g) 1 oz Demerara (raw) sugar
8 oz (225 g) sultanas (golden raisins)
2/3 cup (150 ml) 1/4 pt milk
7/8 cup (175 g) 6 oz soft brown sugar
3 1/2 cups (350 g) 12 oz self-raising flour
2 level tsp (10 ml) Mixed Spice (All Spice / Pumpkin pie spice)
3/4 cup 170 g (6 oz) butter
1 egg. beaten
2 tbsp (25 g) 1 oz Demerara (raw) sugar
method
1. Mix together the apples, sultanas, milk and sugar.
2. Sieve together the flour and spice, then run in the butter.
3. Add the fruit mixture and egg; mix well.
4. Place in a buttered and lined 20 cm (8 inch) square cake tin.
5. Sprinkle with demerara sugar and bake in the oven at 170°C (325°F) mark 3 for 1 3/4 hours, until risen and golden brown.
2. Sieve together the flour and spice, then run in the butter.
3. Add the fruit mixture and egg; mix well.
4. Place in a buttered and lined 20 cm (8 inch) square cake tin.
5. Sprinkle with demerara sugar and bake in the oven at 170°C (325°F) mark 3 for 1 3/4 hours, until risen and golden brown.
serving amount
serves 6-8
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