This is a recipe my mum found and passed on. It’s very morish.
350g (12oz) self raising flour 175g (6oz) butter/Stork, (chilled)
450g (1lb) cooking apples Pinch of salt
(Peeled, cored and diced) 175g (6 oz) castor sugar
125 (4 1/2 oz) Sultanas 3 medium sized eggs, beaten
- Preheat the oven to 180C/fan 160C/gas Mark 4. Grease and line a 18cm (7in) square tin or 20cm (8in) round tin.
- Sift the flour and salt into a bowl and rub in the butter. Stir in the sugar and sultanas.
- Stir in the diced apple and then fold in the beaten eggs. It is a fairly dry mixture. Spoon the mixture into the tin and bake for 1 hr or until golden brown on top.
- Once cooked sprinkle with a little castor sugar. Cool for 10 minutes. Then turn onto a wire rack.
There is great cutting in this for a houseful of visitors, coffee morning or simply as a dessert with cream. It is best eaten within 2 days but it is so good that it will not last that long.