Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                Oz  ready-made sweet shortcrust pastry
     1/2                ready-made Victoria sponge cake
  12                Oz  Bramley cooking apples -- peeled
                        zest and juice of 1/2 lemon
     1/2           Tsp  grated orange zest
     1/2           Tsp  ground cinnamon
  2               Tbsp  demerara sugar
  2               Tbsp  apricot jam -- sieved

Preparation:

Preheat ove to 200°C (400°F). Lightly grease and flour 4x3 1/2 in loose-bottomed flan rings. Divide pastry into 4 and roll out to line the flan rings, reserving enough to roll out for the lids. Cut sponge into 1/4in thick circles to fit flan rings; place isnide pastry cases. Mix together apples, lemon juice, lemon and orange zest, cinnamon and sugar. Fill each flan ring to just above the rim. Brush pastry edges with water, seal on lids and trim. Bake for 20-30 mins, or until pastry is golden-brown. Allow to cool for 15 mins, then remove rings. In a pan, bring jam and 4 tbsp water gently to the boil. add a little more water if too thick. Brush over top and sides of the pies. Sprinkle with a little sugar; serve with clotted cream, custard or ice cream.

Nutritional Information:

100 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 27g Carbohydrate; 0mg Cholesterol; 16mg Sodium