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Dorset Dumplings
- Serves
4
- Difficulty
Medium
Published 1980
This is a traditional eighteenth-century recipe for apple dumplings as made in Dorset. The rum and butter makes them just
Ingredients
½ lb 240 g 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
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