Apple and Sultana Fingers

Cakes, Biscuits and Bread  

Ingredients

225 gm Butter or margarine
50 gm Caster sugar
1 Egg(s)
350 gm Plain flour

Filling

1 Tbsp Cornflour
2 Tbsp Brown sugar
1 tsp Mixed spice
110 gm Sultanas
1 Apple diced or sliced
1 tsp Lemon juice
150 ml Water

Method

Pre-heat the oven to 200�C.

Cream butter and sugar. Add beaten egg, then the flour. Put half the pastry mixture onto a Swiss roll tin or equivalent and press the mixture to cover the base.

Mix the cornflour, sugar and spice and blend in the water until smooth. Add the choppped apple, sultanas and lemon juice. Bring to a boil and simmer for about 3 minutes until the apple is cooked. Allow to cool then spread over the pastry base. Roll the remaining pastry on a board and cover the apple filling with it, pressing around the edges to seal. Bake for 20 to 25 minutes until golden brown. Cut into fingers when cool.

Notes

This is best made with Bramley apples. Since these are large only 1 is required. If smaller apples are used you may need to use 2 apples.

Acknowledgements

Delia Smith

24 Sep 2023
Shirl Seath