Traditional Dorset Apple Cake

Rub butter into self-raising flour until the mixture resembles breadcrumbs.

Stir in caster sugar, a teaspoon of cinnamon, and a large quantity of peeled and diced cooking apples.

Beat in eggs and a splash of milk to form a thick, stiff batter.

Spoon the mixture into a lined cake tin.

Sprinkle the top generously with demerara sugar for a crunchy finish.

Bake at 180°C for 45-55 minutes until golden brown and a skewer comes out clean.

Serve warm as a pudding or cold with a cup of tea.