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.

APPLE DAPPY

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)

Syrup:

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.

7 comments:

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...

Hi,
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,
Alison

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.

Blessings

Linda

Kelli said...

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

Bovey Belle said...

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