1/2 lb Cooking Apples
Suger to Taste
3 oz Demerara Sugar
1/4 lb Golden Syrup
3 oz Butter
6 oz SR Flour
1 ts Ground Ginger
1/4 ts Ground Cloves
1 Egg
: Set the oven to 350F/Gas 4. Grease an 8 inch x 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 until firm. Leave to stand for a few
minutes in the tin before turning out to cool on a wire rack; cut
into slices. : :: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson
Yields
1 Cake