An easy-to-follow custard and apple teacake recipe that uses the Well and Good self raising flour. This cake is gluten, dairy, nut and soy free.

Ingredients

• 2½ cups Well and Good self-raising flour, sifted.
• 150g butter, softened.
• ¾ cup caster sugar.
• 1 teaspoon vanilla extract.
• 2 eggs.
• ½ teaspoon ground cinnamon.
• 1½ cups milk.
• 2 Granny Smith Apples (peeled, cored, and cut into small cubes).
• 300ml made-up Well & Good Vanilla Custard.
• ⅓ cup desiccated coconut.

Method

1. Preheat oven to 160°C. Grease an 8cm deep, 22cm square cake pan. Line with baking paper.
2. Mix up Well and Good custard according to the directions and set aside
3. Using an electric mixer, cream butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition.
4. Transfer mixture to a larger bowl. Using a large metal spoon, fold flour, cinnamon and milk alternately into butter mixture until just combined.
5. Spread half the batter into the prepared pan. Arrange half the apple over top.
6. Dollop half the custard over apple. Sprinkle with coconut. Gently spoon over remaining batter to cover filling. Top with remaining apple and custard. Swirl custard into batter using a knife.
7. Bake for 45 minutes or until a skewer inserted into centre comes out clean. Cool completely in tin before serving.