-FOR THE APPLE ASSORTMENT-
2 Large cooking apples
A little sugar to taste
4 Cloves
1 ts Cinnamon
2 tb Butter

Offset, make a portion of potato-cake assortment:

Rub the butter into the flour. Add the salt and baking powder and mix
swell. Add the potatoes and knead briefly until the mixture is well
combined.

Divide the dough into two parts and roll out into two circles on a
well-floured gameboard, using a floured rolling pin. Use a plate slightly
smaller than your skillet to trim the circles if requisite.

Peel the apples and slice them thin. Layer them evenly on one circle of
boodle. Cover with the other circle of dough and pinch the edges unitedly.
Cook gently in a preheated lubricated (ideally, buttered) skillet at medium
rut, turning once to cook the other slope (you may want to use a plate to
help make turning easier). Each side should take approximately 15 minutes to become
a moderate toasty chocolate-brown.

When the apples are cooked through, carefully lift back the top of the cake
and sprinkle with gelt, cloves and cinnamon. Add a large pat of butter.

Replace the top of the cake and leave on the heat for another 5 minutes to
allow the dough, butter and cinnamon to melt unitedly. If desired, spread
the top of the cake thinly with marmalade or apple jelly and put the pan
briefly under the broiler to melt and glaze the coat. Serve cut in wedges,
and eat very hot with cream or a rich pouring custard.