Thursday, 24 September 2015

The Apple Diaries 2015 - Apple Dappy

This comically-named pudding hails from the West Country and is a traditional Victorian recipe found in 'Good Old Fashioned Puddings' by Sara Paston-Williams.  It involves making a dough which you then roll into a square, cover with apple, sugar and spice, then roll up rather like a Swiss Roll.  It's then sliced thickly and the slices are laid in a baking dish.  A lemony syrup is poured over before the dish is put into the oven.  Reading the recipe, this sounded fun to try and delicious to eat, and I'm pleased to say that I was correct on both counts. 

Apple Dappy

- Lemon Syrup
1 large lemon
1 tbsp golden syrup
15g butter
115g sugar
200ml water

- Pudding
225g self-raising flour
1 level tbsp baking powder
55g butter, cut into small pieces
150ml milk
450g cooking apples
1 tbsp demerara sugar
1/4 tsp cinnamon, nutmeg or allspice

Preheat the oven to 190C/375F/gas 5.

To make the lemon syrup, peel the lemon as thinly as possible and squeeze out the juice.  Place the lemon rind, juice and all the other syrup ingredients into a pan and heat gently, stirring until the sugar is dissolved.  Leave to stand until needed.

Sieve the flour and baking powder into a large mixing bowl and run in the butter until the mixture resembles breadcrumbs.  Mix to a dough with the milk, then roll out onto a floured surface to about 20cm square, approximately 5mm thick.

Peel, core and chop the apples, then spread over the pastry.  Sprinkle with the sugar and spice and roll up like a Swiss Roll.


Cut into 2.5 cm thick slices and arrange in a buttered 1.2l/2 pint ovenproof dish.


Remove the lemon rind from the syrup and pour over the pudding.  Bake for about 30 minutes or until puffed up and golden.






Serve hot with cream, custard or ice-cream.

As you can see, the tips of the apple caught a little in the oven, but the rolls of dough did puff up and expand nicely.  The lemony syrup reduced slightly to give an amazing sweet stickiness around the edge of the pudding, as well as a tart sauce below the doughy rolls.  Absolutely lovely!






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