Muslin Mummy's easy apple cake recipe

Amaze your mummy friends with the fruits of seemingly hours of hard baking labour...this very easy cake is also delicious and quite healthy, really. Apples, y'know. I got it via a couple of colleagues and messed it up a bit so it's not as sweet...



For the cakey bit:

4 oz butter or margarine

2 oz caster sugar
8 oz self-raising flour

pinch of salt
1 large egg, beaten

For the appley bit:

3/4 lb cooking apples, peeled and chopped
handful of mixed dried fruit
level teaspoon ground cinnamon
1 oz Demerara sugar

Use one of those silicon baking dishes about 7-inches across and grease it a bit
Preheat oven to Gas Mark 4 (350oF/180oC)
Melt the butter or margarine in a pan over a low heat. Remove the pan from the heat and mix in the caster sugar, beaten egg and sifted flour and salt to make a fairly stiff consistency mixture.
Turn two-thirds of the cakey mixture into the tin and spread it to the sides, making the surface level.
Mix appley stuff together and scatter this over the cake base, then sprinkle over the Demerara sugar. Dot the remaining cake mixture over the filling (it will not cover the top completely).
Bake on the centre shelf of the oven for 50 to 60 minutes or until the cake is cooked and a light golden brown colour. Leave it in the tin for about 10 minutes to cool slightly, then peel away silicon. Serve warm as a pudding, or cold as a cake.