Ingredients
6 huge Bramley apples
Bramley apples
, finely sliced
200g unsalted butter
140g raisins
100g tender brown sugar
four eggs
Eggs
200g self-elevating flour
Method
Heat oven to 180C/160C fan/gasoline 4. Peel, center and slice the apples. Grease a huge serving dish, approximately 2.Five litre/three litre with 25g/1oz of the butter and tip within the apple. Scatter the raisins over the top.
In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns light and the sugar begins to dissolve. Beat inside the eggs, then carefully fold in the flour with a big spoon. Spread the batter over the apples, then bake for 45 minutes till golden. Serve with the custard, below.
6 huge Bramley apples
Bramley apples
, finely sliced
200g unsalted butter
140g raisins
100g tender brown sugar
four eggs
Eggs
200g self-elevating flour
Method
Heat oven to 180C/160C fan/gasoline 4. Peel, center and slice the apples. Grease a huge serving dish, approximately 2.Five litre/three litre with 25g/1oz of the butter and tip within the apple. Scatter the raisins over the top.
In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns light and the sugar begins to dissolve. Beat inside the eggs, then carefully fold in the flour with a big spoon. Spread the batter over the apples, then bake for 45 minutes till golden. Serve with the custard, below.