APPLE DAPPY (a wonderful recipe from the West Country).
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 v. large cooking apples
1 tablespoon Demerara sugar
½ level teaspoon each of cinnamon, ground cloves, ground nutmeg (or 1 teaspoon mixed spice) - I use some of each
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 inch 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 deg. F, 190 deg. C, for about 30 minutes. Serve with cream or custard.