1 cup Plain Flour
1 cup Self Raising Flour
1/2 cup (125g) Butter
1/2 cup Caster Sugar|
1 teaspoon mixed spice
A little milk
1 Egg beaten
Extra sugar and cinnamon
Stewed Apple Filling
4-6 apples cooked with as little water as possible and cooled. (Approx 2 cups of stewed apple).
- Set oven at 190 degrees Celcius.
- Cream butter and sugar.
- Add egg.
- Sift flours and fold into mixture.
- Add a little milk if necessary to make a firm dough.
- Divide mixture into two.
- Flatten out into two rectangles to fit a greased lamington tin.
- NOTE: Lining the tin with paper may make it easier to lift out the slice after baking.
A lamington tin is about the size of an A4 sheet of paper.
- With pastry in the tin spread over the stewed apple.
- Top with the other half of the pastry.
- Score the top sheet of pastry into desired slice sizes.
- Brush lightly with milk. Sprinkle with sugar and cinnamon.
- Bake for 25 minutes. Allow to stand in tin until cold.
- Cut and serve either cold or warmed with ice-cream, cream or salted caramel topping (see below).
BONUS: Salted Caramel Topping
- 2 tins condensed milk
- 4 tablespoons brown sugar, packed
- 100g butter
- 2 teaspoons sea salt
Caramel: In a medium size saucepan over a medium heat, melt the condensed milk, brown sugar and butter, stirring until boiled. Lower the heat and stir for 5 minutes until thick. Remove from heat and stir in the salt. Cool slightly and serve with the apple slice.
Would you be interested in Apple recipes?
An AUSOM member sent me an email saying how much she is enjoying Apple recipes we published in 1995. Your contributions/ideas are welcome. Email Pam Doughty: email@example.com