Here is an updated version of the recipe with the correct quantity of apples! Whoops!
Baked Apple Dumplings
I thought we’d give one of the Hermit’s recipes a go this week, albeit updated to the 21st century. The original recipe makes the pastry or ‘paste’ from scratch, and omits the dried fruit – but I think it adds a little something. I think Granny Smith apples work best, but any regular eating apple would work. Cooking apples will need a touch longer in the oven due to their size.
Ingredients (makes 3, serves 3-6)
3 Granny Smith apples
Juice of half a lemon
1 block of ready-made shortcrust pastry
Handful of sultanas (or other dried fruit)
2 tsp dark brown sugar (or whatever sugar you have)
1 free-range egg (or a splash of milk)
2 tsp caster sugar
Method
Preheat the oven to Gas Mark 4/350°F/180°C.
Peel and core the apples, and then rub all over with the lemon juice to stop them browning.
Divide the pastry into three and roll out into rough squares.
Place each apple into the centre of each square of pastry.
Wrap the apple in the pastry and crimp together at the top, but so that the cored hole is still visible.
Gently fill the cavity with a few sultanas, then a little brown sugar and then top with more sultanas.
Beat the egg lightly and then brush all over the pastry, sprinkle with caster sugar and place on a baking tray lined with greaseproof/baking paper.
Bake in the oven for around 35 minutes until the pastry is crisp and the apple soft.
You can serve these on their own – it’s a nice surprise when the sultanas and sweet juice falls out when they are broken open with a spoon. Alternatively, cut them in half and serve with custard or cream.