3 oz margarine
6 oz soft dark brown sugar
6 oz wholemeal flour
2 tsp (level) baking powder
¼ tsp nutmeg
1 heaped tsp mixed spice
2 eggs
3 fl oz skimmed milk
1 tsp vanilla essence

Mix dry ingredients together. Cut in the marg. Add eggs, milk and vanilla, and beat everything together until smooth and light.

Spread evenly in a greased 7″ x 10″ x 2″ baking tin (or a dozen cupcakes, or 2 small loaves), and optionally sprinkle with Crumbly Topping. (Alternatively, use Frosting when baked and cooled.)

Use this recipe as a basis for Cov Cakes, or a normal Victoria sponge mixture.

Bake just above bottom shelf, at Mk 4/350°F/180°C, for about 30-35 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 4×4 or 4×5 pieces. 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.