Elisabeth Ayrton

Dorset Dumplings

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This is a traditional eighteenth-century recipe for apple dumplings as made in Dorset. The rum and butter makes them just a little better than any other apple dumplings.

Ingredients

  • ½ lb (240 g) suet crust
  • 1 stick (120

Method

Roll out the crust thinly into a large square and cut in 4 pieces. Mix together the butter, sugar, ginger and rum. Put one apple in the centre of each square of crust and fill up the core with the rum mixture. Stick a clove in each. If any mixture is left over, it should be melted just before the dumplings are served and poured over the outsides. Fold the crust over the apples, pressing and mou