Steamed Apple Dumplings


  • 1 large cooking apple per person
  • ½ oz. (15 g.) sugar per apple
  • suet pastry


Peel and core the apples, being careful not to break them. Roll out the pastry ¼ inch (½ cm.) thick into rounds the size of a tea plate. Place each apple on a round of pastry. Fill the core-hole with sugar. Draw up the edges of the pastry, wet them and press on to the apple.

Tie each one in a cloth lined with greaseproof paper, drop into boiling water and boil briskly for half an hour.