8oz unsalted butter or Stork
16oz self raising flour
1 teaspoon bicarbonate of soda
8oz brown sugar
1 bramley apple - peeled, cored & chopped
10 fl oz milk
2 tablespoons vinegar (malt is OK - cider vinegar would be better)
Preheat oven to 160C fan / gas 3 and line a 9" round cake tin with greaseproof paper.
Rub the cold butter with the flour and bicarb using your fingertips until it feels like breadcrumbs.
Mix in the sugar and fruit.
Pour the vinegar into the milk and then add to the flour mixture. Combine into a stiff dough.
Put the mixture into the prepared cake tin and bake for 30 mins. Reduce the temperature to 150C fan / gas 2 and bake for another hour.
Test with a metal skewer and if it comes out sticky then bake for an additional 20 mins, retest.
Leave to cool in the tin for about 40 mins.
You're probably thinking I've forgotten the eggs - no, there's no eggs in this recipe - honestly!