Ursula's yummiest apple/quince or plum cake ever

Ingredients
¾ cup self-raising flour
½ cup plain flour
125 grams butter
½ cup caster sugar
1 egg
1 teaspoon vanilla essence

Filling
Any stewed or ripe fruit in season but if using poached pears or quinces or plums drain off any syrup – about 400 grams of fruit all up about that don’t be too worried about the amount just as long as fruit covers evenly the cake mix.

Method
To make the base, put all ingredients into a bowl and mix together into a paste. The mixture should come together quite easily.

Grease a small round tart tin, about 20 cms, cut a small amount of the cake mix to use as a lattice top and with the remainder press evenly into the tin including the sides. This is not really a cake nor a pastry mix but it will press easily into the tin. Place fruit onto the mix then make a lattice top – doesn’t have to be too attractive or even. Bake in a pre-heated (180degrees) oven for about 20 minutes or until golden brown.

Serve warm with clotted or a pouring cream and a dessert wine such as a fortified or late-harvest.

By the way, Ursula was a very good cook and dear friend of my parents. I bake this regularly – a lovely reminder of her – but also it is utterly delicious and satisfying yet so simple.  

Bon appetit.