6 large apples, finely sliced (Braeburn and Granny Smiths)
100g soft brown sugar
Pinch of cinnamon
200g self-raising flour
Peel, core and slice the apples. Grease a large serving dish, about 2.5-litre, with 25g of the butter and tip in the apple. Scatter the raisins over the top.
In a separate dish beat the remaining butter, sugar and cinnamon together for 10 minutes until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, bake for 45 minutes until golden.
Serve with custard and/or good quality vanilla ice cream.