I can remember walking into the kitchen after school and the sweet aroma of these dumplings cooking stirring my tastebuds.
Divide the pastry into four pieces and roll each into a round
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.
Eat hot or cold with clotted cream or home-made English custard.
© 1988 Keith Floyd estate. All rights reserved.