Recipe by Elmotoo
To quote Mme. Benoit,"In Quebec these were baked in deep brown earthenware pudding dishes and served on a hot wooden board or tray surrounded by autumn leaves or boughs cut from the Christmas tree. It was a traditional in our family to serve these dumplings after we had finished decorating the Christmas tree." Posted for Zaar World Tour II.
Top Review by Sydney Mike
I had to cut this recipe in half when making it as there were only 4 of us around! Definitely my kind of recipe, what with the cheddar, apples & mincemeat! And, since I have enough mince on hand to last me throughout the year, I fully intend to make this recipe again & again ~ Thanks, much, for posting it! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #37]
- 2 sheets pie dough (double batch)
- 1⁄4 cup cheddar cheese, grated
- 12 apples, medium, peeled & cored
- 1⁄2 cup mincemeat
- 1⁄4 cup rum
- 3⁄4 cup sugar
- 1⁄4 cup brown sugar
- 1⁄4 cup cream
- 1⁄2 lemon, zest of
Directions See How It's Made
- Preheat oven to 400°F
- Make enough pie enough to roll into 12 6"x6" squares (about a double batch.).
- Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
- Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil.
- Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.
- Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm with plain or sweetened cream, flavoured with rum.