This recipe is a tried and tested favourite of mine. It originally came from the UK Times Cookbook which I bought years ago. It’s so quick and easy and absolutely delicious. You can eat it any time of the day including breakfast!
Serves 6
175g self-raising flour
1 level tsp baking powder
75g castor sugar
1 large egg
6 tbsp milk
25g melted butter
Topping:
25g melted butter
450g cooking apples
75g castor sugar
1 tsp cinnamon
Sift the flour and baking power into a bowl and add the sugar
Mix together the egg, milk and melted (but not hot) butter
Pour into the centre of the flour mixture and using a wooden spoon, beat the mixture gently, gradually drawing in the flour. Then beat thoroughly for a moment to make a smooth, fairly soft mixture
Spoon the mixture into a 26-28cm round baking tin (or a shallow roasting tin)
Pour over the melted butter
Peel, core and thinly slice the apples and arrange them over the surface of the bake, layering them in overlapping rows for the prettiest effect
Mix together the castor sugar and cinnamon and sprinkle generously over the apple slices
Place in the centre of a hot oven 200C (400F) and bake for 35 minutes or until apples are tender and golden
Cool before cutting and serving
You may also like to see the other recipes on my blog
This is the most divine curry recipe by Sydney based O Tama Carey who has a fantastic Sri Lankan restaurant in Darlinghurst called Lankan Filling Station. The curry is worth the four hours that it takes to slow cook in the oven. The flavours are divine and the pork belly melts in the mouth. This recipe is in Tama’s cookbook Lanka Food which I highly recommend.