Ingredients for Hereford Apple Dumplings
- 4 portions shortcrust pastry
- 4 teaspoons granulated sugar, plus extra for sprinkling
- 4 small cooking apples, cored
- 1/4 cup sultanas
- 1 tablespoon finely grated orange rind
- 2 tablespoons marmalade, plus extra for serving
- 1 tablespoon softened butter
- 2 tablespoons milk
- A little water
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How to Make Hereford Apple Dumplings
- Preheat oven to 400°F (200°C).
- Divide pastry into 4 equal portions. Roll each portion into a 7-inch circle.
- Sprinkle each pastry circle with 1 teaspoon of granulated sugar.
- Place one cored apple in the center of each pastry circle.
- In a bowl, combine 1/4 cup sultanas, 1 tablespoon finely grated orange rind, 2 tablespoons marmalade, and 1 tablespoon of softened butter. Mix well.
- Spoon the sultana mixture into the core hole of each apple, filling generously.
- Carefully fold the pastry over each apple, crimping the edges to seal. Brush the edges with a little water to help them adhere.
- Invert the dumplings onto a greased baking sheet. Cut leftover pastry into leaf shapes and decorate the tops of the dumplings.
- Brush the dumplings with milk and sprinkle with a little extra granulated sugar.
- Bake for 10 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and bake for a further 30 minutes, or until the dumplings are golden brown and the apples are tender.
- Serve warm with a dollop of warmed marmalade, custard, or cream.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
120g
Fat
37g
Carbs
24g
