Evelyn Curran's apple bake

This is my great aunt Evelyn Curran''s recipe. It's a tray bake which would probably work equally well as an apple cake if you baked it a bit longer (or possibly the lack of egg would make it a bit heavy). She used imperial measurements, and this recipe comes from her notebook, but if you want to convert, 4 ounces = roughly 100 grammes.

Cream four ounces of margarine (she lived through the war - I use butter) with four ounces of sugar. Mix in eight ounces of self-raising flour and eight ounces of chopped, peeled cooking apples. Loosen to a thickish batter with (she says) four tablespoonfuls of milk. I used a bit more. Alternatively, she says, you can rub the fat into the flour and then add the rest of the ingredients.

Bake for around 20 minutes at around 200 degrees. It should be mid brown on top.

You could add cinnamon or nuts to this, but it's worth trying the plain unadorned recipe first: it's really good despite being so simple. If you don't use cooking apples, you'd probably want to reduce the sugar a bit, as the sharpness of the fruit keeps it from blandness.