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.