Spiced Apple & Rye Skillet Bread

Method

1. Roughly chop the apples and remove any pips or particularly tough bits of the core (no need to peel them). Add to a small saucepan with a splash of water and cook, covered, over a low heat until they can be broken up into a puree with your spoon (about 10 minutes).
2. Weigh out 300g of the apple puree into a bowl and set aside to cool.
3. Meanwhile, put the raisins in a small bowl and stir in a splash of boiling water from the kettle. Cover the bowl with a saucer or small plate and set aside.
4. Preheat the oven to 180°C. Grease an 8.5-inch cast iron skillet.
5. When the apples have cooled, weigh out and whisk together the dry ingredients (rye flour, salt, bicarbonate of soda, nutmeg, and cloves). Whisk the splash of milk, olive oil, and egg into the mashed apples, then fold this into the dry ingredients along with the plumped raisins.
6. Scrape the mix into the prepared skillet and sprinkle with demerara sugar. Cut a rough cross into the top, then transfer to the hot oven and bake for 40 minutes.
7. Leave to cool for about 10 minutes before cutting in and eating warm with butter.