2 cups all-purpose flour


½ teaspoon baking powder

8 tablespoons (¼ pound) Kerrygold Irish butter

½ cup superfine sugar

1 large egg

About ¼ to ½ cup whole milk

1 to 2 cooking apples

2 to 3 whole cloves, optional

Egg wash

10-inch ovenproof plate

For serving

Heavy cream, softly whipped

Raw sugar

Preheat the oven to 350 degrees. Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until it resembles the texture of breadcrumbs then add 1/3 cup of the superfine sugar. Make a well in the center and mix to a soft dough with the beaten egg and enough milk to form a soft dough.

Turn out onto a board divide in two. Put one half onto an ovenproof plate and press it out with floured fingers to cover the base. Peel, core and chop up the apples, place them on the dough and tuck in the cloves, if using. Sprinkle over some or all of the remaining sugar, depending on the sweetness of the apples. Roll out the second half of the pastry and fit it on top – easier said than done as this “pastry” is more like scone dough and as a result is very soft. Press the sides together, cut a slit through the lid, egg wash, and bake for about 40 minutes or until cooked through and nicely browned on top. Dredge with superfine sugar and serve warm with raw sugar and softly whipped cream.

Serves about 6.


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