Directions

• Put the zest from the lemons and oranges into a small saucepan with the sugar, honey and ½oz / 15gm of the butter.
• Squeeze the juice from the oranges and lemons into a measuring jug and make up to 12 fl oz / 350ml with water.
• Pour into the saucepan and cook on a medium heat until the sugar is dissolved and the syrup reaches boiling point.
• Set aside to cool.
• Core your apples and cut into small pieces as I do for the apple and cinnamon scones. There is no need to peel the apples unless the variety you are using has a very tough skin.
• Sieve the flour and baking powder into a large bowl.
• Rub in the remaining 3oz / 85gm of butter until the mixture resembles breadcrumbs.
• Add the milk and mix to a dough. The dough should be a slightly stiffer, drier dough than if you were making scones.
• Tip the dough onto a well floured working surface and roll it out to about 12 inches / 30cm square.
• Mix your apples with the cinnamon and spread them evenly over the dough.
• Sprinkle on the dried fruit.
• Roll the dough and filling up like a Swiss roll.
• Cut into eight slices and place them in one layer in a well greased baking dish. I use a ceramic dish measuring 12 x 9 inches / 30 x 23cm.
• Pour the cooled syrup over the cut slices.
• Bake in a pre-heated oven 375℉ / 190℃ / 170℃ Fan / Gas Mark 5 for approximately 35 minutes or until it is golden brown.
• Serve straight from the oven with cream or custard.