Recipes

This recipe comes courtesy of new film Tamara Drewe...

Ingredients

    2 large or 3 medium eating or cooking apples
    200g self-raising flour
    100g butter or margarine
    100g granulated sugar
    1 teaspoon ground cinnamon
    100g sultanas
    2 free-range eggs, beaten
    Milk or water (if necessary)

Method

Pre-heat the oven 180oC/350oF/gas mark 4.

Peel the apples, cut into 2cm cubes and cover with cold water.

Grease and line a 20cm round cake tin. Sieve flour and cinnamon into a large mixing bowl. Rub in the butter (or margarine) with your fingertips until the mixture resembles breadcrumbs.

Stir in the sultanas and most of the sugar (retaining a dessertspoonful, which will be sprinkled on the top of the cake). Drain the apple and add to the mixture.

Add the eggs and mix everything together. You should have a dropping consistency; if the mixture is too dry add a little milk or water.

Turn the mixture into the prepared tin, sprinkle with the remaining sugar and place in the pre-heated oven for 1¼ - 1½ hours.

When cooked leave in the tin for 30 minutes before turning out of the tin and allowing to cool completely on a cooling rack.

Serve as an afternoon treat or warmed with cream or ice cream.
 
Tip

To test the cake is cooked; insert a skewer into the centre of the cake.  If it the skewer comes out clean the cake is done, if any cake mixture is sticking to the skewer, pop the cake back in the oven for another 10 minutes before re-testing.