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
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.
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.