Yield: 1 servings
|175 grams||St Ivel Mono; softened (6oz)|
|175 grams||Light soft brown sugar; (6oz)|
|350 grams||Self-raising wholemeal flour; (12oz)|
|10 millilitres||Mixed spice; (2tsp)|
|350 grams||Cooking apples; peeled, cored &|
|\N \N||; chopped (12oz)|
|175 grams||Sultanas; (6oz)|
|\N \N||Approximately 150 ml; (0.25pt)|
|\N \N||; semi-skimmed milk|
|25 grams||Demerara sugar; (1oz)|
Cream St Ivel Mono and soft brown sugar together until pale and fluffy.
Gradually add eggs, beating well after each addition.
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.
Use 175g / 6oz self-raising flour in place of 175g (6oz) self-raising wholemeal flour.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.