1 lb (450 g) cooking (tart) apples, peeled and cored
1/3 cup (60 g) Demerara (raw) sugar
grated rind of 1 lemon
1 tbsp (15 ml) water
1/3 cup (75 g) butter or block margarine
1/3 cup (65 g) caster sugar (superfine granulated)
1 egg, beaten
1 cup + 3 tbsp (125 g) self raising (self rising) flour
milk to mix
1/3 cup (60 g) Demerara (raw) sugar
grated rind of 1 lemon
1 tbsp (15 ml) water
1/3 cup (75 g) butter or block margarine
1/3 cup (65 g) caster sugar (superfine granulated)
1 egg, beaten
1 cup + 3 tbsp (125 g) self raising (self rising) flour
milk to mix
method
1. Slice the apples thinly into a greased 900 ml (1 1/2 pt) ovenproof dish and sprinkle the demerara sugar and grated lemon rind over them. Add the 15 ml (1 tbsp) water.
2. Cream the fat and sugar until pale and fluffy.
3. Add the egg a little at a time, beating well after each addition.
4. Fold in the flour with a little milk to give a dropping consistency and spread the mixture over the apples.
5. Bake in the oven at 180°C (350°F) mark 4 for 40 - 45 minutes, until the apples are tender and the sponge mixture cooked.
2. Cream the fat and sugar until pale and fluffy.
3. Add the egg a little at a time, beating well after each addition.
4. Fold in the flour with a little milk to give a dropping consistency and spread the mixture over the apples.
5. Bake in the oven at 180°C (350°F) mark 4 for 40 - 45 minutes, until the apples are tender and the sponge mixture cooked.
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