6 oz soft margarine
6 oz soft brown sugar
6 oz SR flour
1 tsp baking powder
2 tsp mixed spice
pinch of salt
6 oz raisins
6-7 oz grated cooking apple
Cream marg and sugar together. Beat in eggs, one at a time. Add dry ingredients, and raisins, and beat until smooth. (If making by the ‘one-bowl’ method, mix dry ingredients together, fork in marg, add raisins, and then beat in eggs and milk.) Makes about 28oz batter.
Grease and flour (or line) two 1lb loaf tins. Spread half the batter evenly on the bottom of the tins – 7oz per tin. Follow this with the apple in a layer, divided between the two tins, then the rest of the batter. Sprinkle with Crumbly Topping or some flapjack mixture, or some Demerara sugar, and bake in a preheated oven (Mk 5/375°F/180°C) for about 40 minutes, or until done.
Alternatively, layer and bake in a 7″ x 10″ tin for about 45-50 minutes.
Cool in the tin, then cut and serve warm or cold with custard, cream, or ice cream.