6 oz margarine
12 oz soft dark brown sugar
8 fl oz skimmed milk
1 tsp vanilla essence
12 oz wholemeal flour
3 tsp (level) baking powder
1/2 tsp nutmeg
1 heaped tsp mixed spice
Cream the marg and sugar, beat in the eggs one at a time, and beat in the milk gradually. Add vanilla. (Note: this is not a mixture one needs to be careful with) Mix the spices, etc., into the flour, and add to the mixing bowl, beating hard until smooth and light.
Bake just above bottom shelf, at Mk 4/350°F/170°C, for about 45-50 minutes, or until just done. Remove from oven, place tin on a wire rack, and cover with a clean tea towel. Leave in tin until cold.
Cut into 2 doz. Serve warm (though rather fragile) or cold, with cream, ice cream, custard, or alone. Keeps well, about 1 week if covered.
The same mixture (half or less!) would work well on top of thinly sliced and spiced cooking apples in place of a crumble topping, in a large dish or several small ones.