|Softened butter||2 Ounce (55 Gram)|
|Well beaten eggs||3|
|Self raising flour||4 Ounce, sifted (115 Gram)|
|Cooking apples||2 , peeled, cored and sliced|
|Raisins||2 Ounce (55 Gram)|
|Self raising flour||3 Ounce (85 Gram)|
|Cinnamon powder||1⁄2 Teaspoon|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Caster sugar||1 Ounce (25 Gram)|
|Red dessert apple||1 , thinly sliced and tossed in lemon juice|
|Lemon juice||1 Tablespoon|
|Caster sugar||2 Tablespoon, sifted|
|Ground cinnamon||1 Pinch|
Make the base by beating together the butter, sugar, eggs and flour for 2 minutes until smooth.
Spoon into a prepared 18 cm spring form tin, which has been lined with greased paper.
Mix together the sliced apples and raisins and spread evenly over the top.
Then make the topping by sifting the flour and cinnamon together.
Rub in the butter into the flour until it resembles fine breadcrumbs and then stir in the sugar.
Sprinkle this over the apples and raisins evenly.
Bake in a centre of the oven about an hour.
Remove from the oven and cool for 10 minutes in the tin before transferring onto a cooling tray and peeling of the paper.
Decorate and serve warm or cold with custard and cream.