600g cooking apples, peeled, cored and roughly chopped
75g light muscovado sugar
Grated zest and juice of 1 lemon
¼ tsp ground cinnamon
100g caster sugar, plus extra for dusting
2 large eggs
½ tsp vanilla extract
100g self-raising flour
1. Preheat the oven to 180°C/fan160°C/ gas 4. Put the apples in a large bowl and toss with the sugar, lemon zest and juice and the cinnamon. Transfer to a round, 2-litre ovenproof dish and set aside until needed.
2. Beat the butter and caster sugar in a bowl until pale and fluffy. Add the eggs, 1 at a time, mixing after each addition. Mix in the vanilla, then sift in the flour and gently mix to make a dropping consistency.
3. Spread the mixture over the apples and bake for 40 minutes or until the topping is cooked through and golden. Sprinkle with extra caster sugar and serve with custard.
- Freeze it: Freeze for up to 3 months. Defrost thoroughly before reheating at 180°C/fan160°C/gas 4 for 8-10 minutes.