Apple Dumplings
Preparation info
Difficulty
Easy
Yield:
4
Appears in
Classic Scots Cookery
Published 2003
Cook’s Tip: It’s best to choose apples of an equal size so they will all be cooked at the same time.
Ingredients
Shortcrust pastry
100 g 3½ oz 200 g 7 oz 1-2 tablespoons Pinch
4 50 g 2 oz 1 teaspoon Pinch - Beaten egg to glaze
1 tablespoon
Method
Serve With: custard, whipped cream or créme fraiche.
Making Pastry
Put the butter into the mixer bowl (or food processor) and add half the flour. Beat on a slow speed until they have combined into a soft paste. Add the remaining flour, salt and one tablespoon of water and mix at a slow speed till it becomes a smooth, firm paste. Add more water if necessary. Do not over mix. Wrap in clingfilm and leave to rest in a cool place for at least an hour before use.
Making Dumplings
Divide the pastry into four and roll out each piece into a round wide enough to cover the apples completely. Cut off any surplus pastry and reserve for decoration. Peel the apples and remove central core with the vegetable peeler. Place each apple in the centre of the pastry round. Mix the sugar with the cinnamon and cloves and use to fill the core space. Wet the edges of the pastry and gather them up round the apple, moulding them into a neat join at the top. Turn over and press to neaten. Make some pastry leaves and decorate the tops. Brush with egg and dust with caster sugar. Bake for 10 minutes in a hot oven to set the pastry, then turn down to cook the apple. Test with a skewer after about 30 minutes when the apple should be soft.
© 2003 All rights reserved. Published by Neil Wilson Publishing.