- 1 1/2 cups self rising flour
- scant 2/3 cup unsalted butter, chopped
- 3/4 cup soft brown sugar
- 1 cup raisin, plus extra to garnish
- 1/2 cup apple puree
- 3 eggs
- 1 cup plain yogurt
- 1 tablespoon
- 1/2 melon
Preheat the oven to 350 F. Line 12 standard muffin cups with paper liners.
Sift the flour into a large bowl and make a well in the center. Melt the butter and sugar in a small saucepan over a low heat, stirring until the sugar has dissolved. Remove from the heat. Combine the raisins and apple puree with butter mixture. Pour into the well in the flour, along with the egg. Stir with a wooden spoon until combined.
Divide the mixture evenly among the paper liners. Bake for 15 minutes, or until a skewer comes out clean when inserted into center of a cake. Transfer onto a wire rack to cool completely.
To make the yogurt topping, combine the yogurt and sugar. Spread tablespoon of topping over each cake and put a piece of melon on top.