Yield: 1 servings
|90 grams||St Ivel Mono; (3.5oz)|
|100 grams||Plain wholemeal flour; (4oz)|
|75 grams||Plain flour; (3oz)|
|1 \N||Pinches salt|
|300 millilitres||Semi-skimmed milk; (0.5 pint)|
|1 \N||213 g; (7.5oz) can red|
|\N \N||; salmon, drained and|
|\N \N||; flaked|
|225 grams||Courgettes; finely diced (8oz)|
|30 millilitres||Chopped fresh tarragon; (2tbsp)|
|\N \N||Few drops Tabasco sauce seasoning|
|50 grams||Red Leicester cheese; grated (2oz)|
FOR THE FILLING
Fold in flour and mixed spice and mix well. Fold in apples and sultanas and enough milk to make a soft, dropping consistency.
Turn mixture into a greased and lined deep 20cm (8inch) round cake tin.
Bake in a preheated oven at 170C / 325F gas mark 3 for 1 hour 30 minutes, until golden brown.
Cool in tin for 10 minutes before turning out onto a wire rack to cool completely.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.