Ingredients
115g unsalted butter, diced and chilled, plus extra for the tin
225g self-raising flour
2 tsp ground cinnamon
115g light brown sugar
1 large egg, beaten
6-8 tbsp milk
225g Bramley or Granny Smith apples, peeled, cored and diced
100g sultanas
2 tbsp demerara sugar (optional)
Method
- Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.
- Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar.
- Beat in the egg followed by 6-8 tbsp of milk – add it gradually until you have a smooth, thick batter.
- Add the apples and sultanas and mix to combine.
- Scrape the batter into the prepared tin and gently level out.
- Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
- Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further.
- Best served still warm with a little custard.