Traditional English Apple Traybake - Apple Pudding Cake - cooking recipe

Ingredients

1 lb bramley cooking apple
1/2 lemon, juice of
8 ounces butter, softened
10 ounces golden caster sugar
4 eggs
2 teaspoons vanilla extract
12 ounces self raising flour
2 teaspoons baking powder
2 tablespoons demerara sugar

Preparation

Preheat oven to 180\u00b0C/360\u00b0F or Gas mark 4.
Grease & line a rectangular baking tray - approx 9\" x 7\" or 27 cms x 20 cms.
Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.
Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
Sprinkle over with the demerara sugar.
Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
Leave to cool slightly for 10 minutes & then cut into squares or bars.
Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream.
It can also be microwaved too, for a future hot pudding!