1/2 lb Apples; cooking
Sugar to taste
3 oz Demerara sugar
1/4 lb Golden syrup
3 oz Butter
6 oz Flour; self-rising
1 ts Ginger; ground
1/4 ts Cloves; ground
1 Egg
Set oven to 350?F or Mark 4. Grease an 8×6-inch baking tin. Peel,
core and slice the apples. Put into a pan with a little water and
sufficient sugar to taste. Stew gently until tender, then mash and
cool. In a separate pan melt the syrup and butter and demerara sugar
together gently until dissolved. Leave to cool. Sift the flour,
ginger, and cloves into a bowl and make a well in the centre. Add
the egg to the syrup mixture and beat well into the flour. Stir in
the mashed apples and continue to beat all well together. Turn into
the tin and cook for 30 minutes until firm. Leave to stand for a few
minutes in the tin before turning out to cool on a wire rack; cut
into slices.
** Scottish Tea-Time Recipes — Johanna Mathie ** ** ISBN = 1
898435 18 9 **
Yields
1 loaf