Apple Dumplings Recipe
Apple Dumplings Recipe with Shortcrust Pastry, Cooking Apples and Sugar
INGREDIENTS
2 oz Shortcrust Pastry per Apple
1 Good Sized Cooking Apple per Person
Sugar
METHOD
Heat the oven Mark 6 or 425F or 220C. Have ready a greased baking sheet to take the apples. Divide the pastry into the required number of portions and roll each piece to a round large enough to enclose the apple. Wash, core and peel the apples, put one on each piece of pastry, fill the core cavity with sugar.
Damp the pastry edge with water and gather the pastry round to enclose the apple. Turn the dumplings over, brush with water, sprinkle with sugar and place on the baking sheet, and make two slits in the top to allow steam to escape during baking. Bake until golden brown about 15 minutes, then reduce the heat to Mark or 350F 3 or 180C until the apples are cooked - approximately 40 minutes.
Based on the Apple Dumplings Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).