Apple dappy

Method

1 Put the apples in a saucepan with the lemon juice, sugar and butter and cook, uncovered, over a medium heat until softened. Remove from the heat and set aside. Preheat the oven to 220ºC/200ºC fan/Gas 7.

2 Put the plain flour, baking powder, bicarbonate of soda and salt into a food processor and pulse a few times to blend together. Add the butter and sugar and pulse until it resembles fine breadcrumbs. Leave the processor motor on and add the cream and half of the milk - the dough should be soft and sticky. If it is too stiff, add the remaining milk. Transfer the dough to a floured surface. Roll it out to a 20 x 30cm (8 x 12in) rectangle.

3 Spread the cooled apple mixture over the dough and roll up from a long end, like a swiss roll. Mark seven equal pieces on the roll, then cut into slices using a sharp knife. Arrange the slices, cut-side up, in a small square or circular baking tin that's been lined with baking parchment and lightly buttered, with one in the centre and the others around it. They should not actually touch, as the dough will expand during baking.

4 Sprinkle generously with sugar and bake for 20-25 minutes in the preheated oven until puffed and golden. Remove from the oven, allow to cool slightly, then serve warm with clotted cream.