Russet apple loaf

 This recipe comes from Veronica Knight of Pippins Old English Orchard. A treat to serve warm or cold.

Ingredients:

• 150g unsalted butter
• 200g self raising flour
• 100g light muscovado sugar
• 2 teaspoons of mixed spice
• 3 Russet apples
• 2 medium eggs, beaten
• 3 tablespoons milk
• 1 tablespoon apricot jam

Method:

1. Preheat the oven to 180c/160c fan/Gas 4.
2. Butter and line a 1kg loaf tin with baking paper.
3. Rub the butter into the flour until it resembles crumbs.
4. Stir in the beaten eggs, sugar and mixed spice (or cinnamon) then add 3 tablespoons of milk to make a soft consistency.
5. Peel, core and finely chop 2 of the apples and stir into the mixture.
6. Pour into the prepared loaf tin, peel and slice the third apple and place in a line on top of the loaf.
7. Bake in the preheated oven for 40-45 minutes until risen and firm and a skewer inserted into the middle of the cake comes out clean.
8. Melt the apricot jam in a small pan and brush onto the top of the loaf while it is still warm.