Ap­ple dumpling pud­dle pud­ding

BBC Good Food - - Cover Story -

I asked lots of peo­ple what their favourite com­fort food was, and dumplings came up again and again. I’d never tried sweet dumplings be­fore, but knew they would be gor­geous. Light, fluffy dumplings, baked in a pool of salted caramel ap­ples – what’s not to love?

SERVES 6 PREP 20 mins COOK 45 mins EASY V

75g but­ter

450g light brown soft sugar 3 tbsp golden syrup

6 dessert ap­ples (about 750g), peeled, cored and sliced dou­ble or clot­ted cream, to serve

For the dumplings

200g self-rais­ing flour 1 tsp bak­ing pow­der 2 tbsp caster sugar pinch ground cin­na­mon 100g cold but­ter, cubed 6 tbsp milk

1 Heat oven to 180C/160C fan/ gas 4. Melt the but­ter, sugar and golden syrup in a pan with 125ml wa­ter. Bring to a sim­mer, add the ap­ples and cook for 10-15 mins un­til they’re start­ing to soften – it will be quite saucy. Add a gen­er­ous pinch of salt, taste and check the bal­ance, adding more if you like. If your pan isn’t oven­proof, pour into a bak­ing dish about 20 x 30cm, or two smaller ones.

2 Tip the flour into a bowl. Mix with the bak­ing pow­der, sugar, cin­na­mon and a pinch of salt. Rub the but­ter into the mix­ture with your fin­ger­tips un­til it re­sem­bles damp sand. Add the milk, stir with a cut­lery knife un­til it starts to clump to­gether, then use your hands to bring the dough to­gether, pick­ing up any flaky bits. Don’t over­work it or your dumplings will be heavy. Di­vide into 12 golf ball-sized pieces and roll into dumplings. Ar­range over the ap­ples, leav­ing lit­tle gaps here and there. Sprin­kle with a lit­tle ex­tra sugar (brown or caster) and bake for 25 mins un­til the dumplings are puffed up and golden. Let rest for a few mins and serve with plenty of cold cream.

GOOD TO KNOW 1 of 5-a-day

PER SERV­ING 763 kcals • fat 26g • sat­u­rates 16g • carbs 127g • sug­ars 101g • fi­bre 3g • protein 5g • salt 1.2g

Com­fort know-how

Omit the sugar and cin­na­mon when mak­ing these dumplings and they’ll work just as well on top of a stew. Try adding some grated parme­san in­stead for beef stew, chopped sage for a pork casse­role or 1 tsp Di­jon mus­tard if you’re serv­ing them with chicken.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.