Baked Apple Roll 4 oz self raising flour ½ cup milk 2 oz butter ½ teaspoon salt 2 large cooking apples 1 cup of water 1 cup of sugar 1 tablespoon Golden Syrup

Sift the flour and salt into a bowl, rub in the butter to make fine crumbs. Add the milk gradually until the mixture is a stiff and manageable dough. Roll out the dough to a rectangular shape as long as your pie dish (a deepsided dish because of the liquid). Peel the apples and grate over the rolled out dough, seal the long edges of the dough and place into a greased pie dish. Using a sharp knife slice right through the roll at intervals (portion size). Put the water sugar and syrup into a pan and bring to the boil. Take the syrup liquid which must be boiling and pour all over the roll. Bake at 180° for about 40 mins.

Conversion Table oz. - grams. Dry Weight Oven Temperature Chart Imperial ounces (oz) Recommended gram (g) conversion to nearest 25g Approximate gram (g) convertion to nearest 25g °C °F Gas Mark Description 1oz 25g 28g 110 225 ¼ very slow 2oz 50g 57g 120/130 250 ½ very slow 3oz 75g 85g 140 275 1 slow 4oz (¼lb) 100-125g 113g 150 300 2 slow 5oz 150g 142g 160/170 325 3 moderate 6oz 175g 170g 180 350 4 moderate 7oz 200g 198g 190 375 5 moderately hot 8oz (½lb) 225g 226g 200 400 6 moderately hot 9oz 250g 255g 220 425 7 hot 10oz 275g 283g 239 450 8 hot 11oz 300g 312g 240 475 9 very hot 12oz 350g 340g Liquid Measures 13oz 375g 368g Imperial pint Imperial fluid ounces (fl oz) Approximate millilitre (ml) coversion Recommended millilitre (ml) equivalent 14oz 400g 397g 1 20 568 575-600 15oz 425g 425g ½ 10 284 300 16oz(1lb) 450g 453g ¼ 5 142 150 Weights & Measures for cooks as used in The Dairy Book of Home Cookery. Milk Marketing Board 1992