250ml flour 2 teaspoons baking powder
Pinch of salt 125ml castor sugar
125g butter 385g tin sliced pie apples
1 XL egg 125ml milk
15ml sugar ½ teaspoon cinnamon
60ml sugar 45ml milk
1 teaspoon vanilla essence
Cream the butter and sugar until soft and creamy. Add egg and beat until light and fluffy.
Sift flour, baking powder and salt and fold into creamed mixture alternately with the milk.
Put the mixture into a greased 23cm pie dish and arrange the apple slices on top. Sprinkle with the mixed sugar and cinnamon.
Bake at 180C for about 40 minutes until cooked through.
To make the syrup – boil the milk and sugar together until the sugar has dissolved. Remove from heat and stir in the vanilla. Pour over the cake as soon as it comes out of the oven.
Serve warm with cream whipped with a little icing sugar and a touch of brandy.
You can use 3 fresh apples: peeled, cored and thinly sliced. Cook in butter and about 2 Tablespoons of sugar with a dash of cinnamon until tender and caramalised.