Preheat the oven to 350 degrees. Sift flour and baking powder into bowl. Rub in butter with your fingertips until it resembles the texture of breadcrumbs, then add 1/3 cup superfine sugar.
Make a well in the center and mix to a soft dough with beaten egg and enough milk to form a soft dough. Turn out onto a board; divide in two. Put one half onto a 10-inch ovenproof plate and press it out with floured fingers to cover the base.
Peel, core and chop apples. Place them on the dough and tuck in cloves, if using. Sprinkle over some or all remaining sugar, depending on the sweetness of the apples.
Roll out the second half of the pastry and fit it on top – easier said than done, as this “pastry” is more like scone dough and as a result, is very soft. Press the sides together, cut a slit through the lid and egg-wash.
Bake for about 40 minutes or until cooked through and nicely browned on top. Dredge with superfine sugar and serve warm with raw sugar and softly whipped cream.
All materials courtesy of Family Features and Kyle Books. For more St. Patrick’s Day recipes, visit www.kerry goldusa.com