1. Preheat oven to 180°C/360°F or Gas mark 4. 2. Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms. 3. Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side. 4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier. 5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture. 6. Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture. 7. Sprinkle over with the demerara sugar. 8. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. 9. Leave to cool slightly for 10 minutes & then cut into squares or bars. 10. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container. 11. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. 12. It can also be microwaved too, for a future hot pudding! ---------------------------------------------------------------------------
Nutrition
Ingredients
