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Apple Cracknel

Puddings and Sweet Deserts

Sliced apples with brown sugar, topped with a crumble of flour, optional rolled oats, butter, sugar and ginger, baked. See: Crumble Topping

Original Receipt from 'West Sussex County Times' - Friday 03 December 1954

Take 3 ozs. of "SERAFLO" S.R. Flour
1/4 lb apples, peeled and cored, 1 ¼ ozs. Butter or Margarine, ½ lb Dates. chopped. oz. ¼ oz Lard. 5 ozs. Water. 2 ozs. Brown Sugar. Sugar.

Then make delicious APPLE CRACKNEL this way
Stew the dates with the water till they are soft. Lay them in the bottom of a pie dish greased round the top. Cover with apples sliced thinly, sprinkling a little sugar over each layer. Rub the butter and lard into flour till fine and crumbly, then mix in the brown sugar. Sprinkle evenly bake at 400 or R6 for 50 minutes. Sufficient for four persons.

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