Baked Apple Dumplings

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

I can remember walking into the kitchen after school and the sweet aroma of these dumplings cooking stirring my tastebuds.


  • 1 lb (500 g) shortcrust pastry
  • 4 even-sized cooking apples, peeled and cored
  • 2 oz (50 g) sugar
  • Milk to glaze
  • Caster sugar


Divide the pastry into four pieces and roll each into a round 8 to 10 in. (20 to 25 cm) across.

Place one apple on each pastry circle and fill the centre with sugar. Moisten the edges of the pastry with water, gather the edges to the top, pressing well, to seal them together. Turn the dumplings over. Brush the tops with milk and sprinkle with caster sugar. Decorate with pastry leaves if desired.

Bake on a greased tray towards the top of the oven at gas mark 7, 425°F (220°C), for 10 minutes and then reduce the temperature to gas mark 3, 325°F (160°C), and continue to cook for a further 30 minutes until the apples are soft.

Eat hot or cold with clotted cream or home-made English custard.