By Mark Hix
Apples are probably the fruits that crop up most in Irish recipe books. I suppose the apple is the potato of the fruit world and so user-friendly — in pies, dumplings and the traditional Irish cake. Guinness — or Smithwicks — stout makes a good batter, and why not make good use of traditional regional drinks in a pudding?
Whisk the stout into the flour to form a thick batter, add the sugar and leave to stand for an hour.
Dust the slices of apple in flour and shake off the excess, then dip 4