I’m not sure of the age of this recipe, but the milk measurement of 1 gill dates it back a fair way. Mum would serve this with cream and made it often for afternoon teas along with sandwiches and other small cakes and biscuits. I can remember coming home from school, after the guests had left, and being allowed to eat some of the leftovers from the spread she had put on – a great treat.

Apple Sponge


  • 1 cup Self Raising flour
  • 2 tablespoons butter
  • 60g sugar
  • 1 egg
  • ½ cup milk
  • Apples, stewed

Rub butter into flour, beat egg with sugar add milk until combined. Make a well in centre of dry ingredients, add milk mixture. Put the stewed apples in a greased 18cm cake tin and pour mixture over. Bake 30-45 mins in moderate oven 180°C.

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