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Apple Dumplings, Baked

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Cut
  2. Must
  3. Butter
  4. Apple
  5. a teaspoonful of brown sugar
  6. Apricot
  7. Clove
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. These are very nice, but often sent to table in an unsightly condition.
  2. The common mode is to make paste and cut it in squares, then to put the apple in and gather the corners of the paste up, pressing them down to make a dumpling.
  3. This often bursts in the baking, or the dumpling is thick in one place and thin in another.
  4. The following is recommended as the better way.
  5. Take some apples even in size and peel them, stamp the cores out with a “corer ” or sharp pointed knife ;
  6. or cut the fruit in quarters and take the cores out, then put together again.
  7. Prepare some flaky or short paste according to the richness required.
  8. and roll out two rounds for each dumpling, the size being regulated by' the apples;
  9. the rounds should just overlap in the middle.
  10. If cut with a crimped cutter the dish is prettier.
  11. Put the apple on one round, moisten' the edges and press closely, then put the other round over, and press again.
  12. • The apples may be baked without flavouring, or a little spice or gratedlemon peel put in each cavity ;
  13. butter is sometimes added, and sugar is optional ;
  14. the chances are that the apples will cook better without it, andif it is used, only a little must be put in.
  15. Bake at a moderate heat, and if the pastry is not glazed sift sugar over before serving, and send sugar to table.
  16. When made of flaky paste, small apples should be chosen;
  17. the centres may be filled with apricot or other marmalade.
  18. Care should be taken to remove all the cores, especially when children are to eat the dumplings.
  19. For a very plain dish, use paste about the fourth of an inch thick, and large apples, and put spice or a clove and a teaspoonful of brown sugar in each ;
  20. the oven must be rather slow, or the paste will be done before the apples.
  21. Cost, about 2d.
  22. each, on an average.
  23. .

Plating

Cookware for this recipe

  • Chef's knife
  • Vegetable peeler
  • Sieve
  • Rolling pin