Amounts are approximate as I do not own a kitchen scales or measuring jug; I just chuck in stuff until it looks or tastes like the right consistency.
My two year old loves to hold the mixer for these sorts of recipes while I add ingredients to the bowl.
150g caster sugar
300g self-raising flour
punnet of blueberries
4 medium cooking apples (or 3 large, or 5 small)
- Peel the apples and cut out the cores, chop into small pieces and put in a pot with a little water and leave it on a medium heat. Stir regularly as the apples begin to break down and you end up with apple sauce.
- Mix the eggs, butter and caster sugar in a large mixing bowl.
- Add half the flour. Mix well.
- Add the apple sauce.
- Add the rest of the flour slowly with the mixer turning.
- The mixture should be thick, but not quite as stiff as whipped cream; it should pour out of the bowl easily.
- Turn off the mixer before adding the blueberries, mix them in with a spoon.
- Pour into either a greased springform metal cake tin or a silicone baking mould.
- Lick the bowl. The mixture is yummy.
- Bake for approx half an hour at 180 C.
- Leave in the tin for at least half an hour after baking, before turning out onto a plate.
- Slice, eat and enjoy!