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What You Need:
(To Make: 6 dumplings)
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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
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 375°. 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.
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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.
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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.
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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.
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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.
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