Ingredients:
500g cooking apples (eg Bramleys) weighed after peeling and coring
60g butter, softened
60g caster sugar
1 egg, beaten
120g plain flour
150ml milk
Method:
Chop the apples, place in a pan and add 2 tbsp water. Bring to a simmer, cover and cook gently for about 10 minutes, or until softened but not broken down.
In the meantime, cream together the butter and caster sugar in a bowl until pale and fluffy. Add the beaten egg, a little at a time, beating thoroughly to incorporate after each addition. Sift over the flour and stir to combine then beat in the milk until you have a smooth batter.
Turn just under half the batter into the base of a greased pied dish. Add the cooked apples on top, spreading them as evenly as you can, then top with the remaining batter. Transfer to an oven pre-heated to 170°C an bake for about 30 minutes, or until cooked through and golden brown. Serve hot, accompanied by cream or custard.
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