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Apple cake tatin

When Jean-Paul Satre said hell is other people, it was clearly before the invention of Twitter.

I know the microblogging service is easy to knock when it's populated by tweets that say little beyond "stuck outside of Ruislip. Junction 3 is closed" or "X Factor - tonight it's Jedward LOLZ!" but I'm rather fond of it.

I don't know any vegans in the non-virtual world and it's only through the likes of Twitter that I get to keep up with what other vegans do, eat and argue about.

Without Twitter, I never would have discovered the great vegan conspiracy's hot pear and rosemary charlotte, or Foodcoops's spicy apple cake.

Here's my hat tip to both Twitter and vegan autumn fruit puddings - apple cake tatin.


One eating apple, peeled and sliced into thin slices
4oz vegan marge
3oz dark sugar plus a dessertspoon extra
6oz self raising flour
2oz sultanas
One teaspoon cinnamon
Enthusiastic grating of nutmeg
One scant teaspoon of baking powder
One provamel caramel dessert
Juice from one sixth of a lemon
A tablespoon of soy milk

How you do it

Toss the apple slices in the dessertspoon of sugar and layer into a greased loaf tin.

Cream the marge and sugar together until light and fluffy.

Stir in the sultanas, cinnamon and nutmeg.

Add the baking powder and flour to the mix, and stir until combined.

Add the caramel dessert and mix again, so it becomes a good stodgy mix.

Stir in the lemon juice and milk and mix once again.

Put the whole mix on top of the apples and level the top down.

Put in a 200C oven for 20 to 25 minutes until well risen, or a knife stuck in the cake comes out clean.

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