125g / 4 oz butter
125g / 4 oz soft brown sugar
2 beaten eggs (at room temperature)
225g / 8 oz wholewheat flour
1 teaspoon bicarbonate of soda
Half a nutmeg, grated
225 ml / 8 fl oz dry cider

Method

Cream butter and sugar until really light and fluffy.
Beat in eggs a little at a time.
Sift together flour, bicarbonate of soda and nutmeg. Fold it in.
Add cider slowly to form a soft dropping consistency.
Grease an 18 cm/7 inch round tin and line bottom with greased greaseproof paper.
Put mixture into tin and bake near top of a moderately hot oven, Gas 5, 375°F, 190°C, for 1 to 1¼ hours or until brown on top, shrinking from sides of tin and springy to the touch.

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