Apples, sweetened with a watered down jam on the bottom; a sort of scone dough spread with jam, rolled up Swiss-roll fashion and arranged in slices round the top. I used too much jam! Also, it is a bit wonky, but not bad for a first attempt, and everybody says I can make it again.

Also, John thinks it would go well with rhubarb on the bottom and a gingery jam on the top.