November 13, 2016


Flour - 200 gms
Baking powder - 2 tsp
Sugar - 1 tbsp
Salt - 1/2 tsp
Butter - 100 gms
Milk - 115 ml + 4 tbsp

Sharp eating apples
Eggs - 2 (well beaten)
Milk- 260 ml
Cinnamon powder - 1/2 tsp
Castor sugar - 75 gms


  • Sift the flour and baking powder together. Mix all the dry ingredients. 
  • Rub in the butter lightly. Then mix to a springy dough with the milk.
  • Roll out or pat into shape. Grease a loaf pan about 9 by 5 by 3 inches, and lay the dough in it.
  • Peel and core the apples. Slice them in thin segments, and lay them in overlapping lines or circles on the dough.
  • Cover with a custard made by heating the milk with 75 gms of sugar and the cinnamon, pouring on the eggs and reheating gently until thick.
  • Pour this custard over the apples.
  • Bake the cake for about 30 minutes in a fairly hot oven at the temperature below until the dough is cooked through.
  • Serve hot or cold, with plenty of cream.

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