Pies, Puddings and Pottages

Preheat the oven to 180C/350F/gas 4.

Grease the baking dish or roasting tin with butter.

Place the syrup ingredients in the small saucepan and bring to the boil stirring until the sugar has dissolved.

Reduce the heat and simmer for five minutes. Remove from the heat and set aside.

Sift the flour and baking powder into the large mixing bowl.

Add the butter and rub in until the mixture resembles fine breadcrumbs.

Stir in the milk and mix with your hands to make a soft dough.

Turn the dough out onto a lightly floured work surface and roll out to a rectangle measuring 20x36cm.

Scatter over the chopped apples and sprinkle on the demerara sugar and cinnamon.

Carefully roll up as you would a Swiss roll.

Cut into 12 slices, 3cm thick, sawing gently with the serrated knife.

Lay the slices in the buttered baking dish, coil side up.

Pour the syrup over the top of the slices. You will have a fairly deep pool of syrup lying in the bottom of the dish or tin.

Place in the preheated oven and bake for 30 to 35 minutes until golden brown.

Serve immediately with clotted cream.