2 cups (225 g) 8 oz flour
1 teaspoon baking powder
3 oz (75 g) lard
1/4 cup (50 g) 2 oz dark brown sugar
3 large cooking (tart) apples, peeled, cored and minced
1 egg, beaten
milk
1 teaspoon baking powder
3 oz (75 g) lard
1/4 cup (50 g) 2 oz dark brown sugar
3 large cooking (tart) apples, peeled, cored and minced
1 egg, beaten
milk
to serve
butter
caster sugar (superfine granulated)
caster sugar (superfine granulated)
method
1. Sift the flour and baking powder into a bowl.
2. Rub in the lard, then stir in the sugar.
3. Mix together the apples and egg and add to the flour mixture with a little milk if the mixture seems too dry.
4. Turn into a greased Swiss roll tin and bake in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 for 35 minutes or until evenly browned.
5. Cut into 7.5 cm (3 inch) rounds for traditionally shaped muffins or cut into squares.
6. Split open and spread with butter. Dredge with caster sugar and serve hot.
2. Rub in the lard, then stir in the sugar.
3. Mix together the apples and egg and add to the flour mixture with a little milk if the mixture seems too dry.
4. Turn into a greased Swiss roll tin and bake in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 for 35 minutes or until evenly browned.
5. Cut into 7.5 cm (3 inch) rounds for traditionally shaped muffins or cut into squares.
6. Split open and spread with butter. Dredge with caster sugar and serve hot.
serving amount
makes 18
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