225g (2 cups) white flour
1/4 teaspoon baking powder
115g butter
125g (generous 1/2 cup) caster sugar
1 egg, beaten
50 - 100ml (1/4-1/2 cup) milk
2-3 Bramley cooking apples, peeled, cored and chopped
2-3 cloves (optional)
1 egg beaten with a pinch of salt, to glaze

Sieve the flour and baking powder into a bowl and rub in the butter. Add about two thirds (85g) of the sugar, the egg, and enough milk to form a soft dough. Divide in two and put one half onto a greased ovenproof plate and pat out with floured fingers to cover the plate.
Arrange the chopped apples and the cloves on the dough and sprinkle with the rest of the sugar, depending on the sweetness of the apples. Roll out the remaining dough and cover the top. (This is easier said than done as the dough is very soft.)
Press the sides together, cut a slit through the lid, brush with beaten egg and bake in the oven for about 40 minutes at 180 degrees C (350 degrees F or gas mark 4). Dredge with caster sugar and serve with soft brown sugar and softly whipped cream.