Thursday, 28 February 2008

Apple Dappy

Just to prove that I actually DO something other than play around on the computer all day long, I would like to share my favourite pudding recipe with you. It is an old Devon recipe, and is a real rib-sticker - just the thing for a cold winter's day. I hope you will try it out and report back.


225gram/8 oz/2 cups Self-Raising flour

1 teaspoon baking powder

Pinch of salt

50g/2 oz margerine

150 ml / 1/4 pint / 5 fl ozs milk

450g/ 1 pound/ 2 very large cooking apples

1 tablespoon Demerara sugar

½ level teaspoon each of cinnamon, ground cloves, ground nutmeg (or 1 teaspoon mixed spice)


1 lemon or a little lemon essence

1 tablespoon golden syrup

15g/ ½ oz margerine

100g/ 4 oz sugar

200 ml/ 7 fl oz water

Make the syrup first. Peel a fine strip of lemon rind and squeeze the juice from the lemon. Put rind, juice and all other syrup ingredients into a pan and stir over a gentle heat until the sugar is dissolved. Remove from heat and leave in pan until needed.

Sift flour, baking powder and salt into a bowl. Rub in margerine. Mix to a dough with the milk. Roll out on a floured board to a rectangle about 20 x 13cm (8 x 5 inches) and 7mm/ ¼ inch thick.

Peel, core and chop apples. Spread them on pastry. Mix sugar and spices together and sprinkle over apple. Roll up pastry and apple like a Swiss roll. Then cut into slices about 2.5 cm/ 1 inh thick.

Grease an ovenproof dish and lay slices flat in it. Remove lemon rind from syrup and pour over the apple slices. Bake in a moderately hot oven: :Gas 6, 375 degrees F, 190 degrees C, for about 30 minutes. Serve with cream or custard.


Persuaded said...

oh my gracious.... this looks divine!

except i'm not sure what golden syrup is.. perhaps corn syrup? let me know because i simply *must* try this recipe!

Alison said...

I discovered your lovely blog via leanne's blog.
I must try this recipe it sounds like just my cup of tea.
Off to read your back posts with a cup of coffee.
Take care,

Bovey Belle said...

Alison - I hope it was a BIG cup of coffee, and you enjoyed my blog. I'd better wave to Leanne now too! I hope you'll be a regular visitor.

Persuaded - checked out with Wikipedia and both corn syrup and golden syrup are interchangeable, so get baking!

Persuaded said...

OK girlie... I'm set then:-)

LBP said...

This sounds delicious. I will give this a try once I figure out what Demerara sugar is.



Kelli said...

Oh, that looks delicious, Jennie! I'm coming right over! ;0)

Bovey Belle said...

Linda - Demerara sugar is the brown granulated sugar (unrefined). Ordinary sugar would do if you can't get that.