White wheatflour dumplings filled with chopped apple, boiled, or white wheatflour paste containing apple, either whole or chopped.
Known from several newspaper references in the Gloucester area of the 1930's and 40's, often as an item in cookery competitions.
Receipt from http://www.hartsbarncookeryschool.co.uk/
NEWENT APPLE COBS
100g sweet short-crust pastry
2 cooking apples
25g soft brown sugar
grated rind of half a lemon
A pinch of cinnamon per apple
Divide the pastry into 2 portions.
Roll each one into a square large enough to cover an apple.
Peel and core the apples and set in the centre of each pastry square.
Mix the sugar, lemon peel and cinnamon together and put into each apple.
Put a knob of butter on top of each apple.
Bring the pastry up around the apple and seal the edges with some water.
Place the cob seam side down on a greased or lined baking tray.
Bake at 160 c for 50mins until apples are soft and pastry golden.
Dust with caster sugar and serve with cream or custard.
See also: Apple Cobs
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