March 5, 2017 / Lyn Jones / 0 Comments
A moist apple cake, topped with cinnamon sugar. Eat as cake or serve warm for dessert with cream.
3 tsp lemon juice
2/3 cup milk
2 1/3 cups wholemeal SR
1 tsp each of bicarb and cinnamon
1 1/3 cups sugar
2 green apples – peeled & grated
185g (6 oz) butter
2 eggs
TOPPING:
Combine together thoroughly:
1 Tab castor sugar
1 tsp cinnamon
1. Have butter at room temperature. Place lemon juice in milk: stand 5 mins. Grease & paper-line a 28cm x 18cm (11 x 7″) lamington tin.
2. Sift drys & sugar into a large bowl, returning husks from sifter into bowl.
3. Add grated apples, soft butter & milk: beat with electric mixer on low speed, add eggs & beat well.
4. Pour mixture into tin and bake in mod oven for 50 mins or until cooked when tested.
Turn onto wire rack. Sprinkle topping while cake is warm.
December 18, 2016 / Lyn Jones / 0 Comments
5 large golden delicious or granny smith apples (may be too tart) – peeled, cored, sliced 1 cm thick
250g plain flour
2 tsp BP
250g castor sugar
200ml milk
150g unsalted butter, melted
2 eggs, beaten
1 cup light muscovado sugar (molasses flavoured) or light brown sugar
1/3 cup golden syrup
300ml water
icing sugar & thick cream to serve
Preheat oven to 180 degrees C. Lightly butter a 2.5 litre baking dish. Place the apples in there.
Sift flour & BP into a bowl together with castor sugar, milk, butter & eggs. Beat with electric mixer until pale. Spread mixture over the apples.
Place muscovado, golden syrup & water into a saucepan and stir over medium heat until sugar dissolves, then bring to boil without stirring.
Pour sugar mixture over the pudding batter, then bake for 30-35 mins or until top is golden.
Dust with icing sugar and serve with cream or custard.
MY NOTE ” needs a bit more cake and flavour. Belinda loved it.”