Leicestershire Apple Cake
|Butter||4 Ounce (100 Gram)|
|Caster sugar||3 Ounce (75 Gram)|
|Egg||1 (Size 3)|
|Self raising flour||6 Ounce (150 Gram)|
|Cooking apples||1 Pound (450 Gram)|
|Caster sugar||4 Ounce (100 Gram)|
Preheat the oven to Gas Mark 4.
Cream together the butter and sugar, add the egg and beat well.
Gradually add the self-raising flour, beating well.
Stew the apples with the sugar, and drain off any juice.
Divide the pastry into two, and press one half into the base of an 18 x 18cm (7x7 inch) shallow baking tin.
Cover the pastry with the apple.
On a lightly floured board, press the remaining pastry out to a square to fit over the apples.
Bake on the third shelf for forty-five minutes.
When cold, turn out and cut into squares, and sprinkle with caster sugar.