Directions

1. Sift flour and salt into a bowl
2. Cream butter and sugar together until light and fluffy
3. Add beaten eggs, a little at a time, with a spoonful of flour, beating well after each addition
4. Fold in remaining flour alternating with tablespoons of milk

5. Arrange apples in layers in a greased 1.5 litre (2¼ pint) ovenproof dish, sprinkling sugar between layers

6. Cover with the pudding mixture

7. Bake at 180°C (350°F) Mark 4 for 1-1¼ hours or until wooden cocktail stick, inserted into centre of sponge mixture, comes out clean

8. Serve with custard.