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Apple Windsor

A community recipe by

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This recipe has been in my family for I don't know how long. It's cross between a cake and an apple pie! You can stew the apples or you can buy a tin/can of pie apples if you feel lazy. For a completely different windsor you can use blackberries or even strawberries. Mum used to put stewed rhubarb in as well as the apple. Oh, don't forget the freshly made custard.


Serves: 4-6.

For the Filling

  • 4 apples (ripe or just over ripe, preferably granny smiths, grated)
  • 1 lemon peel
  • 1 juice of lemon
  • ¼ cup superfine sugar
  • whole cloves
  • cinnamon

For the Cake

  • 2 ounces margarine
  • ⅓ cup superfine sugar
  • ½ teaspoon vanilla
  • 1 egg
  • 1 cup self-rising flour
  • 1 pinch of salt
  • ½ cup milk


Apple Windsor is a community recipe submitted by Heather Stuart and has not been tested by so we are not able to answer questions regarding this recipe.

  • Cut the apples into thin slices and put into saucepan with a little water and the next 3 ingredients. Stir - gently simmer 8 minutes. When they're slightly sloppy, but still firm (depending how ripe they are), place in prepared 8cm deep casserole dish.
  • Cream butter and sugar. Beat vanilla and egg. Add sifted flour with salt and milk. Spread over the apple mixture.
  • Bake in moderate hot (180-190*C) oven for 40 minutes or until golden brown.
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