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Apple Windsor

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

Ingredients

Serves: 4-6.

For the Filling

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

For the Cake

  • 57 grams margarine
  • 75 millilitres superfine sugar
  • ½ teaspoon vanilla
  • 1 egg
  • 250 millilitres self-raising flour
  • 1 pinch of salt
  • 125 millilitres milk

Method

Apple Windsor is a community recipe submitted by Heather Stuart and has not been tested by Nigella.com 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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