90 g (3 oz) butter
90g (3 oz) sugar plus extra to cook apples
1 tablespoon of milk
2 cups of self-raising flour
2-3 apples, peeled, cored and sliced
1. Preheat oven to 180 C or 350 F.
2. Grease and line an 18 cm or 7 inch sponge tin
3. Cream butter and sugar
4. Add eggs and milk and combine and then add flour.
5. Knead the mixture, divide into 2 and roll out. Place one sheet in the base of the tin.
6. Place the apple slices in a saucepan with a small amount of sugar to taste. Add 3 tablespoons of water and cook apples until tender.
7. When apples are cooked. Drain excess fluid and arrange the hot apples evenly around the tin and cover with the second sheet of paper.
8. Cook for approximately 20-25 minutes.
9. Turn out while still hot. Sprinkle with castor sugar and serve warm with a drizzle of fresh cream.
Lightly flour the bench before kneading the dough and roll out pastry on baking paper to help lift and place in the tin.
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