Apple Dappy (Devonshire)

Just perfect for traditional apple puddings like this lovely one, Apple Dappy, which hails from the West Country the counties of Dorset, Sommerset, Devon and Cornwall. Apple growing counties where lots of apples are grown for cider, eating and cooking. Apple Dappy It's an old recipe having originated in Victorian times, so I can well imagine this having been a popular dish during Larkrise to Candleford times. This recipe consists of a beautiful rich buttery scone type of dough, spread with lovely tart cooking apples (Bramleys being my choice), sprinkled with some demerara sugar and spice, then rolled up and cut into slices. The slices are then placed into a buttered dish and a buttery lemony sweet sauce is poured over top before the whole thing is placed into the oven and baked until it is all puffed up and golden brown. A traditional Victorian Pudding from the West country, where apples grow in abundance.

Pudding:
2 cups self-rising flour (225 g)
1 level tsp. baking powder
¼ cup butter, cut into bits (2 oz)
2/3 cup milk (150 mL)
1 lb cooking apples
1 Tbsp. Demerara sugar (turbinado sugar)
1/8 tsp. ground cinnamon or allspice

Syrup:
1 large unwaxed lemon
1 Tbsp. golden syrup (could use honey)
1 knob butter
4 oz caster sugar (½ cup superfine)
7 oz water (200 mL)

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter a two pt baking dish and set aside. (4 cup)

First make the lemon syrup. Peel the lemon as thinly as possible. Place the peel in a saucepan along with all of the juice from the lemon. Add the syrup, butter, sugar and water. Bring to a simmer, stirring until the sugar is dissolved. Set aside.

Sift the flour into a bowl along with the baking powder. Drop in the bits of butter. Rub the butter in with your fingertips until the mixture resembles breadcrumbs. Add the milk, stirring it in with a fork. Tip the dough out onto a floured board. Turn to coat in flour and then pat it out to an 8" square.

Peel and chop the apples, discarding any peel and the cores. Spread the apples over the square of pastry. Sprinkle evenly with the sugar and cinnamon/allspice. Roll up like a Swiss roll. Cut into 1" thick slices with a sharp knife and place cut side down in the prepared baking dish.

Strain the syrup mixture and then pour it over top of the slices.

Bake in the heated oven for 30-35 minutes until puffed up and golden brown. Serve hot with some warm custard or clotted cream.

Makes 4-6 servings.