|
| |
|
| What You Need: |
|
|
|
4 tablespoons butter, softened
5 tablespoons dark-brown sugar
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
3 tablespoons dried currants
¼ teaspoon ground cinnamon
A double recipe of Short - Crust Pastry
6 large, firm tart cooking apples
Water
6 teaspoons sugar
Custard sauce or whipped cream
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 375°F. Using a pastry brush, coat a large baking sheet with 1 tablespoon of the softened butter. In a mixing bowl, cream the remaining 3 tablespoons of butter and the brown sugar together by beating and mashing them against the sides of the bowl with a large spoon until they are light and fluffy. Beat in the lemon juice, lemon peel, currants and cinnamon. Set aside.
|
2. On a lightly floured surface, roll out half the pastry into a circle about ¼ inch thick. With a pastry wheel or sharp knife, cut the dough into 8-inch rounds using a small plate or pot lid as a guide. Roll the remaining half of the pastry into a circle and cut into 8-inch rounds as before.
|
3. Peel and core each apple, and pack each cavity tightly with about 2 tablespoons of the currant mixture. Place the apple in the center of a pastry round and bring the pastry up around it, twisting the edges tightly together at the top.
|
4. Arrange the dumplings, seam side up, on the baking sheet, and bake in the middle of the oven for 20 minutes. With a pastry brush, moisten the tops of the dumplings with water, and sprinkle each one with 1 teaspoon of the sugar.
|
5. Return to the oven and bake for 5 to 10 minutes, or until the sugar is glazed and the pastry is golden brown. Serve at once, accompanied by custard sauce or whipped cream.
|
|
|
|
|
|
|
|
