Baked Apple Dumplings
|Plain flour||10 Ounce|
|Margarine||2 1⁄2 Ounce|
|Lard||2 1⁄2 Ounce|
|Cold water||3 Tablespoon|
|Cooking apples||4 Medium, peeled and cored|
|Demerara sugar/Dark soft brown sugar||1 1⁄2 Ounce|
|Sultanas/Raisins||1 1⁄2 Ounce|
|Cinnamon||1 Pinch (Good Pinch)|
|Milk||1 Cup (16 tbs)|
Heat the oven to 400°F, 200°C, gas no. 6.
Make the pastry and divide into four equal pieces.
Roll each piece into a 7 inch (17.5 cm) circle.
Put an apple into the centre of each pastry round.
Mix the sugar, fruit and cinnamon together and use to fill the centre of each apple.
Bring the edges of the pastry together over the apples and, trimming neatly if necessary, press to a smooth shape.
Put them on a lightly greased baking sheet with the sealed edges underneath.
Make a hole in the centre top of each dumpling.
Roll out any pastry trimming and use to make leaves with which to decorate the dumplings.
Brush with milk and bake in the oven for 35 to 45 minutes until lightly browned.
Sprinkle with a little granulated sugar and serve warm with custard.