I found some Red Windsor apples in the supermarket this week and used them to make my version of an old fashioned pudding called Apple Dappy, which is made using a scone dough as pastry.
I found the original recipe in the Pudding Club Cookbook by Keith & Jean Turner (a treasure trove of proper puddings). My version of Apple Dappy includes dried fruit and oranges as well as apples and lemons. It has become a family favourite.
Apple DappyCourse: DessertCuisine: British (West Country)Difficulty: Easy
12oz / 335gm self raising flour
1 ½ teaspoons baking powder
3 ½ oz / 100gm salted butter
1lb / 450gm eating apples (I use Red Windsor)
4oz / 110gm mixed dried fruit
1 heaped teaspoon of ground cinnamon
2 lemons – zest and juice
2 oranges – zest and juice
2oz / 55gm granulated sugar
1 tablespoon honey
- Put the zest from the lemons and oranges into a small saucepan with the sugar, honey and ½oz / 15gm of the butter.
- Squeeze the juice from the oranges and lemons into a measuring jug and make up to 12 fl oz / 350ml with water.
- Pour into the saucepan and cook on a medium heat until the sugar is dissolved and the syrup reaches boiling point.
- Set aside to cool.
- Core your apples and cut into small pieces as I do for the apple and cinnamon scones. There is no need to peel the apples unless the variety you are using has a very tough skin.
- Sieve the flour and baking powder into a large bowl.
- Rub in the remaining 3oz / 85gm of butter until the mixture resembles breadcrumbs.
- Add the milk and mix to a dough. The dough should be a slightly stiffer, drier dough than if you were making scones.
- Tip the dough onto a well floured working surface and roll it out to about 12 inches / 30cm square.
- Mix your apples with the cinnamon and spread them evenly over the dough.
- Sprinkle on the dried fruit.
- Roll the dough and filling up like a Swiss roll.
- Cut into eight slices and place them in one layer in a well greased baking dish. I use a ceramic dish measuring 12 x 9 inches / 30 x 23cm.
- Pour the cooled syrup over the cut slices.
- Bake in a pre-heated oven 375℉ / 190℃ / 170℃ Fan / Gas Mark 5 for approximately 35 minutes or until it is golden brown.
- Serve straight from the oven with cream or custard.
Next time I will be making an apple cake using another variety of British apples.