| How To Cook: |
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1. Make the pastry, peel and core the apples.
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2. Divide the pastry into 4 pieces and roll out to a size large enough to enclose an apple.
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3. Put one apple on each piece, fill the center hole with brown sugar, add a clove, if used, and gather the pastry round the apple, damping the edges to make them stick together; press lightly.
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4. Place on a greased baking sheet, join downwards, glaze with egg white and bake in a moderately hot oven (425°F) until the pastry is brown.
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5. Reduce the heat and continue to cook until the apples feel tender when tested with a skewer.
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6. Serve hot with custard sauce.
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7. For boiled apple dumplings, fill the fruit as above and enclose in rolled-out suet crust pastry.
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8. Tie each dumpling in a scalded floured cloth and boil steadily for 1 - 1¼ hours.
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9. Remove the cloths, place the apple dumplings on a hot dish and sprinkle with sugar; serve at once.
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