Ingredients
- 450g Cooking Apples
- 75g Demerara Sugar
- Grated Rind of 1 Lemon
- 75g Margarine
- 75g Castor Sugar
- 1 Egg - beaten
- 150g Self-Raising Flour
- 1 heaped tablespoon cocoa
- 2 tablespoons Hot Water
- Little milk, to mix
Details
servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Pre-heat oven to Gas 4/350F
Blend the cocoa with the hot water. Allow to cool.
Step 2
Slice the apples & place in a ovenproof dish. Sprinkle on demerara sugar & lemon rind.
Step 3
Cream the margarine & sugar until pale & fluffy, then beat in the cooled cocoa mixture. Add the egg a little at a time, beating well after each addition.
Fold in the flour, use a little milk if necessary, to a dropping consistency, spread over the apples.
Step 4
Bake for 40-45 minutes until the apples are tender & the sponge is golden brown.
Serve with custard, cream or ice-cream.
This dish can be made using different fruit - that's the surprise - then just proceed with the sponge topping as shown above. Tinned fruit, minus the juice, can also be used - but don't discard the juice, it really nice to pour a little onto the sponge when serving up.
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