As Strong As Soup

Thinking about my current (half-hearted) project to record recipes that I've failed to publish over the years, I realised that I've only included one apple cake recipe . This is odd because back in the 1980s I was strangely obsessed by apple cakes and collected recipes from all over the country. I found that there were broadly two types of English apple cake: one that was best served with tea in the afternoon and one that was best served as a dessert accompanied by custard or cream (clotted for preference, although in these restrained times yoghurt or fromage frais might be more acceptable).  So, to make up for the omission, here's a version of apple cake that's in the pudding category. It has a high proportion of apples to flour and remains very moist as a result. It does still work very nicely with afternoon tea, if sliced carefully. Sadly, due to erratic record keeping (I was like that in the 1980s), I'm not sure where I found the original version of this recipe.