Apple Shortcake

1/2 cup raisans
1/2 cup sugar
1 tsp cinnamon
1/2 cup Mill Orchard Juice
3 Mill Orchard apples, peeled and cubed
3 Tb custard powder (mixed with 4 Tb water)
125g butter
100g sugar
1 egg
2 tsp baking powder
2 1/4 cups flour

Combine raisins, sugar and cinnamon in a large pot. Add the Mill Orchard Juice and apple cubes. Cover and simmer for 5 minutes, then carefully mix in the custard mix. Remove from the heat, set aside while preparing base. Beat butter, sugar and egg until creamy, then mix in sifted flour and baking powder. Cut dough in half and put one half in the freezer. With the other half, roll out to fit into a greased 23 cm square baking tin. Spread cooled filling on the base. Grate the other half of the dough over the filling. Bake at 180oC for about 30 minutes, until golden. Sift with icing sugar on top to serve.

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