Baked Apple Dumplings

A general favourite for at least the last 100 years, but in particular a speciality given on the farms in Norfolk for shooting luncheons.


  • 1 apple per person
  • 3 oz. (90 g.) rough puff or short pastry per person
  • ½ oz. (15 g.) sugar per apple
  • a pinch of nutmeg and a clove and a few sultanas may be put in each apple with the sugar if liked


Roll out the pastry about inch ( cm.) thick. Cut into large squares each big enough to gather over an apple. Peel and core the apples and set one in the centre of each square of pastry. Fill the core hole with sugar, sultanas and spices. Gather the pastry over the top, brushing the edges with milk so that the apple is securely encased. Set them smooth side uppermost on a floured baking tray and bake for 10 minutes at 400° F., gas mark 6, and then lower heat to 300° F., gas mark 2, and bake for a further 20 minutes. Serve hot or cold, preferably with cream.

At a Cornish house where I used to go as a child, apple dumplings were served hot on a flat silver dish; the top of each had had a small hole cut in it just before serving and clotted cream spooned in, with a blob left on top. Into each blob was stuck a stoned date. This seemed to me the height of luxury. Ours at home were served plain with the cream separate.