Recipes

Crunchy Topped Apple Cake

Ingredients: cake
6oz butter or margarine
6oz light soft brown sugar
3 large eggs (size 2)
6 oz self-raising flour
3 tablespoons apple juice or milk
1 cooking apple (8oz) peeled, quartered and cored
4 oz sultanas
Ingredients: crunchy topping
1½oz plain flour
1oz butter or margarine
2oz demerara sugar
1 level teaspoon cinnamon

Instructions
Prepare the topping: Rub the butter into the flour and then stir in the sugar and cinnemon.
For the cake: Slice the apple
Cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time. Using a large metal spoon fold in the flour with the apple juice (or milk) and sultanas.
Spread two-thirds of the mixture into the cake tin (7½-8 inch loose base bottomed cake tin, oiled and base lined). Cover with slices of apple then spread the remaining cake mixture evenly over the top.
Sprinkle the topping in an even layer over the cake mixture then bake just above the centre of a preheated oven at 325°F/160°C or Gas Mark 3 for 1½-1¼ hours.

Apple Flapjack
(makes16)

Ingredients: for flapjack
2oz butter or margarine
2oz demerara sugar
2 level tablespoons golden syrup
6oz rolled oats
Ingredients: for filling
1oz butter or margarine
1lb cooking apples (cored)
2oz granulated sugar

Instructions: for flapjack
Melt the butter in a saucepan, stir in the sugar, golden syrup and oats. Tip into the tin (7 x 11 inch swiss roll tin, oiled and base lined). Bake in a preheated oven at 350°F/180°C for 10 minutes.
Instructions: for filling
Melt the butter in a saucepan and slice the apples into it, cover with the lid and cook for about 10 minutes or until soft and pulpy. Rub the apple through a sieve or liquidise it and return it to the pan with the sugar.
Stir until the sugar has dissolved, bring to the boil ans simmer for 5 minutes, stirring occationally.
Spread the apple mixture over the flapjack and return to the oven for a further 20 minutes.
Allow to become cold before cutting into fingers.

Enjoy!