An old English classic: sweetened apples with a Victoria sponge on top, really. Nice with cream, even better with custard.
A pound and a half of best Bramley apples
4oz butter, softened
4oz caster sugar
2 eggs, beaten
4oz plain flour
1 teaspoon baking powder
- Peel and core the apples, then slice them thinly. Put them in a pie dish with a splash of cold water, the sugar and some lemon juice. Bake in a moderate oven until the apple slices begin to soften and break down.
- Cream together the butter and the sugar until soft and pale. Gradually add the beaten eggs to the mixture, little by little, then sift the flour and baking powder and fold it in.
- Spoon the sponge batter over the top of the baked apple mixture, and put in the oven for about fifty minutes, or until the top has risen and is pale golden. Sprinkle with sugar to finish.