Steamed Apple Dumplings

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 large cooking apple per person
  • ½ oz. (15 g.) sugar per apple</

Method

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