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Traditional English Recipe - Apple Dumplings


½ lb Shortcrust pastry
4 cooking apples
2oz Soft brown sugar
4 cloves
1 Egg white (lightly whisked)
1oz Caster sugar


  1. Divide the pastry into 4 equal pieces.
  2. Roll out each piece of pastry into a round about twice the size of the apple.
  3. Brush the pastry rounds with the lightly whisked egg white.
  4. Peel and core the apples.
  5. Stand each apple in the centre of the pastry rounds.
  6. Fill the core of the apples with a clove and caster sugar (you can also add some dried fruit or chopped nuts.)
  7. Gather the pastry round each apple until the fruit is completely wrapped.
  8. Brush the joins with egg white.
  9. Place the wrapped apples (seam side down) on a heat proof dish.
  10. Brush with egg white and sprinkle with castor sugar.
  11. Bake the apples for about 30 minutes.
  12. Serve hot or cold.


To bake: To cook in an oven.

To brush: To cover food with an even layer of liquid by applying it with a pastry brush, eg brush the pastry with beaten egg or milk to glaze.

Caster / Castor sugar: This is the British term for a refined sugar with small grains (between granulated and icing sugar). It is known as ‘superfine’ sugar in America.

To core: To remove the core or center of something.

To divide: To separate into parts or portions.

To peel: To remove the outer layer of a food.

To roll out: To reduce the thickness of pastry or dough by applying equal pressure with a rolling pin.

To sprinkle: To scatter a powdered ingredient or tiny droplets of a liquid, eg sprinkle the castor sugar over the fruit or sprinkle the brandy over the fruit cake.

To whisk: To beat a mixture vigorously with a whisk

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