A whole apple, peeled and cored, stuffed with dried fruit and citrus peel. All wrapped in sugared pastry, glazed and baked.
Compare with: Sussex Pond Pudding
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Hereford Apple Dumpling
12oz shortcrust pastry
4 cooking apples
4 teaspoons coarse sugar
grated rind of an orange
2oz sultanas or raisins
4 teaspoons marmalade
sugar and milk for glazing
Heat the oven to 200°C / 400°F / gas mark 6.
Peel and core the apples, leave them whole.
Divide the pastry into four and roll each into a circle large enough to enclose the apple.
Sprinkle each pastry circle with a teaspoon of caster sugar and set an apple in the middle.
Combine the sultanas or raisins with the grated orange rind and marmalade and use it to fill the centres of the apples.
Dampen the edges of the pastry circles. Gather up the pastry to completely enclose the apple and seal the edges tightly.
Place the dumplings upside down on a greased baking sheet. Decorate with pastry leaves, brush with milk and sprinkle with sugar.
Bake the dumplings for 10 minutes, then reduce the oven temperature to 180°C / 350°F / gas mark 4 and bake for 30 minutes more. The dumplings should be golden brown when ready.
Serve each on a large plate with custard, cream or warmed marmalade sauce poured around.
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