Served with a generous dollop of fresh Devonshire clotted cream
Ingredients:
4oz butter
4oz caster sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
6oz self raising flour
pinch of salt
1 tablespoon milk (optional)
12oz cooking apples, peeled, cored and sliced
For topping:
3oz butter
4oz self raising flour
3oz caster/superfine sugar
1 tablespoon water
Method:
1. Par-boil the apple slices in some water with plenty of sugar until apples are soft and surrounded by a sugary slightly thick water syrup.
2. Cream the butter and sugar until pale in colour and fluffy in texture.
3. Add the vanilla extract and then the eggs, one at a time.
4. Fold in flour and salt.
5. Add a little liquid if needed, such as milk or a little water to get a “dropping” consistency.
6. Spoon into a greased cake tin.
7. Arrange already par-boiled apple slices on top.
8. To make the topping rub the butter into the flour and add the sugar and water.
9. Sprinkle the topping over the apples on top of the cake.
10. Bake at 180 degrees Centigrade for about 1 hour to 1 ¼ hours
11. Check with a long skewer to see whether the bottom cake is cooked through and the crumble topping is golden in colour.
12. Serve with the clotted cream and enjoy warm, or cold as a morish dessert or as a plentifully moist coffee break treat.
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