Ingredients

• 115g/4oz self-raising flour
• plus extra for dusting
• 115g/4oz self-raising wholemeal flour
• 100g/3½oz soft dark brown sugar
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 5 tbsp sunflower oil
• 5 tbsp milk
• 2 free-range eggs
• 2 eating apples
• peeled
• cored and chopped into 5mm/¼in cubes
• 50g/2oz toffee
• broken into small pieces

Directions

• Butter a 1.2 litres/2 pint heatproof bowl and dust with flour. Preheat the oven to 180C/350F/Gas 4.
• In a bowl
• mix the flours
• sugar
• baking powder and cinnamon together. In a separate bowl or jug
• beat together the oil
• milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces.
• Pour into the prepared dish and bake for 50-60 minutes. Test the cake is cooked through by inserting a skewer into the centre
• if it is cooked it will come out clean.
• Leave in the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve.