Bombard Apples

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A seventeenth-century recipe. These are really grand apple dumplings, intended to be eaten cold. Mrs Blencowe (1694) says that ‘they make a very pretty side-dish’.


  • 1 large apple for each person
  • 2 or 3 crystallized apricots or some good apricot jam
  • puff pastry (allow


Peel and core the apples and fill with the cut-up apricots or apricot jam. Roll the puff pastry very thin, cut in large squares, one for each apple, and enrobe them. Bake for 10 minutes at 450° F., gas mark 8, then reduce the heat to 350° F., gas mark 4, and place a piece of foil lightly over the apples, to prevent further browning; cook a further 15 minutes. Meanwhile, beat the egg whites with