What to eat this month
Preparation time: 30 minutes
Cooking time: 20–25 minutes
Variation: Try it with not-too-ripe pears and sprinkle with mixed spice instead
Serve with some double cream, ice cream, or custard.
What you need
- 115g (4oz) butter, diced, plus extra for greasing
- 200g (7oz) plain flour, plus extra for dusting
- 3–4 cooking apples (depending on size)
- 1 tbsp lemon juice
- 3 eggs
- 250g (9oz) caster sugar
- 6 tbsp milk
- 4 tbsp single cream
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- Preheat the oven to 200ºC (400ºF/Gas 6). Grease a large baking tin, about 24 x 20 x 5cm (9½ x 8 x 2in) and dust with flour.
- Peel, core, quarter, and slice the apples and put in a bowl of water with the lemon juice added to prevent browning.
- Whisk the eggs and 225g (8oz) of the sugar until thick and pale and the whisk leaves a trail when lifted out of the mixture.
- Put the butter, milk, and cream in a pan and heat until the butter melts, then bring to the boil. Stir into the egg mixture. Sift the flour and baking powder over the surface and fold in with a metal spoon. Pour into the prepared tin.
- Drain the apples and arrange attractively over the batter. Mix the remaining sugar with the cinnamon and sprinkle over. Bake for 20–25 minutes until golden and cooked through. Leave to cool in the tin, then cut into squares.
Extracted from the Grown in Britain Cookbook, published by DK. For further information, please visit http://www.dk.com