Perfect for a winter’s day, we devoured this yesterday after a snowy walk and a hearty roast dinner. Reminiscent of school sponge puddings, custard is the ideal accompaniment but it’ll work just as well with cream or ice cream.
Ingredients: (serves 6)
800g Bramley apples
150g butter (softened)
1 lemon (zest and juice)
150g demerara sugar
1/2 tsp cinnamon
3 eggs
150g caster sugar
150g self raising flour
Handful of flaked almonds (optional)
Handful of sultanas (optional)
Method:
1. Preheat the oven to 180*C and get a large ceramic baking dish ready.
2. Peel and core the apples, then roughly chop.
3. Put the chopped apples in the baking dish with the lemon juice and zest, cinnamon and demerara sugar and toss through until well combined. (You could add the sultanas here if you fancy them.)
4. In a separate bowl, cream together the butter and caster sugar. Add the eggs one at a time and beat well. Fold in the flour.
5. Spoon the sponge mix over the apples and spread evenly. Top with a sprinkling of Demerara sugar and the flaked almonds if using.
6. Place in the oven for 35-40 minutes until golden and well risen.
7. Ta-da! Serve with custard and enjoy!
iloveweekendbaking 