Pies, Puddings and Pottages

Preheat the oven to 170C/325F/gas 3.

Grease and line the cake tin with baking paper.

Sift the flour and cinnamon into the large mixing bowl.

Add the butter and rub into the flour until it resembles fine breadcrumbs. You can do this in a food processor if you want to save time, but you will need to transfer the mixture to the large mixing bowl once processed.

Stir in the muscovado sugar.

Add the egg and milk and beat in with a wooden spoon to a thick batter.

Add the apples and sultanas and stir in until fully incorporated.

Transfer the batter into the prepared tin and gently level out.

Sprinkle over the demerara sugar.

Place in the oven and bake for 40 minutes or until the top is golden and a skewer inserted into the middle comes out clean. Check after 30 minutes to see if the top of the cake is burning. If it is, place a piece of kitchen foil over the top.

Remove from the oven and allow to cool in the tin for 15 minutes before carefully turning out onto the cooling rack. Cool to room temperature before serving.