A great cake recipe for any occasion:
Recipe from Angler’s Rest, Fingle Bridge, Exeter.
Preheat oven to 220°C (gas mark 7).
Place flour and sugar in a large enough bowl and rub in butter with fingertips. Add currants and apples. If the mixture is too dry, add a little milk.
Butter a 20 cm cake tin and press the mixture well into it.
Bake for 10 minutes at 220 °C (gas mark 7). Reduce the heat to 140 °C (gas mark 1) and bake for another 1 hour.
Sprinkle with a little brown sugar before serving.
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