Traditional Kerry apple cake

Makes 25-30 pieces.

450g (1lb) plain white flour

175g (6oz) butter

2 tsp baking powder

175g (6oz) caster sugar

3 free range eggs

225ml (8fl oz) milk

½ tsp ground cloves

2 cooking apples

Baking tin 30x20cm, 7.5cm deep (12x8in, 3in deep)

Preheat oven to 200C/400F/gas mark 6.

Peel, core and chop the apple into 5mm (¼in) dice. In a large bowl, rub the butter into the flour.

Add the baking powder, caster sugar, diced apple and ½ tsp ground cloves. Whisk the eggs with a cup of milk in another bowl. Add to the dry ingredients and mix well with a wooden spoon — the mixture will be a soft texture.

Pour into the greased and lined roasting tin. Bake at 200C/400F/gas mark 6 for 35 to 40 minutes or until the apples are soft and the top is golden brown.

Dredge with soft brown sugar while hot, cool and cut into squares.