Core and peel the apples. Divide the pastry into 6 portions and roll each into a round. Put an apple into the centre of the round of pastry and work the pastry round the apple until it nearly meets. Fill the centre of the apple with sugar and a clove. Damp the edges of pastry and join them firmly together. Tie each apple dumpling in the comer of a well-floured pudding cloth. Put the dumplings into boiling water and boil gently, from 40–50 min.