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Devonshire Apple Dappy

May 17 2013


  • For the Pudding:

225g of self raising flour (scant 2 cups)
1 level teaspoon of baking powder
2 ounces butter, cut into bits (1/4 cup)
150ml of milk (scant 2/3 cup)
1 pound of cooking apples
1 TBS Demerara sugar (turbinado sugar)
1/8 tsp of ground cinnamon or allspice

  • For the Syrup:

1 large unwaxed lemon
1 TBS golden syrup (could use honey)
a knob of butter
4 ounces caster sugar (1/2 cup superfine)
200ml of water (7 fluid ounces)

Preheat the oven to 190*C/375*F/ gas mark 5. Butter a two pint baking dish and set aside. (4 cup)

First make the lemon syrup. Peel the lemon as thinly as possible. Place the peel in a saucepan along with all of the juice from the lemon. Add the syrup, butter, sugar and water. Bring to a simmer, stirring until the sugar is dissolved. Set aside
Sift the flour into a bowl along with the baking powder. Drop in the bits of butter. Rub the butter in with your fingertips until the mixture resembles breadcrumbs. Add the milk, stirring it in with a fork. Tip the dough out onto a floured board. Turn to coat in flour and then pat it out to an 8 inch square.

Peel and chop the apples, discarding any peel and the cores. Spread the apples over the square of pastry. Sprinkle evenly with the sugar and cinnamon/allspice. Roll up like a swiss roll. Cut into 1 inch thick slices with a sharp knife and place cut side down in the prepared baking dish.

Strain the syrup mixture and then pour it over top of the slices.

Bake in the heated oven for 30 to 35 minutes until puffed up and golden brown.
Serve hot with some warm custard or clotted cream.


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