Essentials South Africa




3 medium-sized apples, grated (we like Braeburn)
Juice of 1 small lemon
1 tsp cinnamon
50g pecan nuts, toasted and chopped
140g butter, melted, plus 50g extra
220g self-raising flour
1 tbsp castor sugar
120ml cream
50ml milk
2 tbsp demerara sugar
Dessert or double-thick cream, to serve

1 Preheat the oven to 180°C. For the filling, mix the apples, lemon juice and cinnamon in a pan on the stove. Stir through the pecan nuts and 140g melted butter. Bring to a simmer and cook, covered, for 2 min until just softened. Remove from the heat and set aside to cool.

2 Rub together the flour, extra butter and castor sugar until the mixture resembles fine breadcrumbs. Pour in the cream and milk; bring together using a knife to form a sticky

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