A wonderfully comforting pudding. Use Bramley apples for best results.
1 Sift flour and salt into a bowl.
2 Cream butter and sugar together until light and fluffy.
3 Add beaten eggs, a little at a time, with a spoonful of flour, beating well after each addition.
4 Fold in remaining flour alternating with tablespoons of milk.
5 Arrange apples in layers in a greased 1.5 litre (2½ pint) ovenproof dish, sprinkling sugar between layers.
6 Cover with the pudding mixture.
7 Bake at 180°C (350°F) Mark 4 for 1–1¼ hours or until wooden cocktail stick, inserted into centre of sponge mixture, comes out clean.
Recipe taken from The Dairy Book of Home Cookery. 2012 edition.