Recipe by kiwidutch
Posted for Zaar World Tour. This is a different apple dumpling recipe because it contains not only orange rind, but also some marmalade and sultanas to give an unusual twist to an old favourite. Recipe is adapted from "Favourite English recipes- Traditional fare from around the Counties'. Please note that these are made with the apples peeled and cored, but NOT sliced, since the filling is pushed in to the core space. They make a very stylish individual winter evening dessert...I make my pastry with my inherited Mean Chef Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial Mean's Classic Pie Crust and it is melt in your mouth georgous with this! ZWT REGION: England.
Top Review by Sydney Mike
Found some LARGE Granny Smiths for this recipe the other day, so was generous with the filling! Thought the flavor combination of sultanas & orange was GREAT! Definitely gonna make these again! Thanks for sharing a REALLY GREAT recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
- 340.19 g prepared shortcrust pastry (340g)
- 19.71 ml sugar
- 4 cooking apples, peeled, cored
- 56.69 g sultanas (60 g)
- 1 finely grated an orange, rind of
- 14.79 ml marmalade
- 7.08 g butter, softened (28 g or 2 tablespoons)
- milk (for glazing)
- sugar (for glazing)
- marmalade (for serving)
Directions See How It's Made
- Heat oven to 400 F (200 C)(gas mark 6).
- Divide the pastry into 4 and then roll each piece out into a circle big enough to fully enclose one apple.
- Take each pastry circle and sprinkle with a teaspoon of sugar and place an apple in the middle. mix together sultanas, orange rind, marmalade and butter and then divide this mixture between the apples, filling up each core hole.
- Fold the pastry around each apple and seal firmly with a little water.
- Place them, upside-down, onto a greased baking sheet and decorate the tops with leftover pastry bits cut into leaf shapes.
- Brush with milk and sprinkle a little sugar to glaze.
- Bake for 10 minutes and then turn down the oven temperature to 350 F (180 C) (gas mark 4) for a further 30 minutes or until the dumplings are golden brown.
- Serve with a little of the additional marmalade that has been warmed to make a sauce or with custard or cream.