2 1/2 cups self-raising flour
pinch of salt
3/4 cup caster sugar
90 g (3 oz) butter
1 egg
1/2 cup milk
1 cup apple pulp
125 g (4 oz) sultanas
2 teaspoons ground cinnamon melted butter
extra caster sugar
pinch of salt
3/4 cup caster sugar
90 g (3 oz) butter
1 egg
1/2 cup milk
1 cup apple pulp
125 g (4 oz) sultanas
2 teaspoons ground cinnamon melted butter
extra caster sugar
method
1. Sift the flour and salt with 1/2 cup of the sugar.
2. Rub in the butter with the fingertips and mix to a soft dough with the beaten egg and milk.
3. Turn onto a floured board, knead lightly and cut into two.
4. Line a greased 23 cm (9 inch) sandwich tin with half the mixture, spread with apple pulp.
5. Sprinkle with the sultanas, half the cinnamon and the remaining 1/4 cup sugar.
6. Cover with the remainder of the dough.
7. Glaze with melted butter and sprinkle with the remaining cinnamon and extra caster sugar (about 2 teaspoons).
8. Bake in a moderate oven 180-190°C (350-375°F) for 40 to 50 minutes.
9. Serve warm or cold.
2. Rub in the butter with the fingertips and mix to a soft dough with the beaten egg and milk.
3. Turn onto a floured board, knead lightly and cut into two.
4. Line a greased 23 cm (9 inch) sandwich tin with half the mixture, spread with apple pulp.
5. Sprinkle with the sultanas, half the cinnamon and the remaining 1/4 cup sugar.
6. Cover with the remainder of the dough.
7. Glaze with melted butter and sprinkle with the remaining cinnamon and extra caster sugar (about 2 teaspoons).
8. Bake in a moderate oven 180-190°C (350-375°F) for 40 to 50 minutes.
9. Serve warm or cold.
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