This dish is a cross between Apple Pie and Golden Syrup Dumplings. Two desserts rolled into one and in my opinion, twice as good.
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| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Passive Time | 30 minutes resting pastry |
| Servings |
people
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Ingredients
Ingredients
- 1 1/2 cups S.R. flour
- 1/2 cup plain flour
- 125 g butter
- 2 to 3 tbs cold water
- 4 granny smith apples
Sauce Ingredients
- 2 cups brown sugar
- 2 cups water
- 2 heaped tsp butter
Ingredients
Ingredients
Sauce Ingredients
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Instructions
For The Pastry
- Make the pastry by rubbing the flour into the butter until it resembles breadcrumbs. Add enough water to knead into a ball. Shape the pastry into a small rectangle, cover with cling film and refrigerate for half an hour. Pastry can be made well ahead of time and kept refrigerated until required.
For The Apples
- Pre-heat the oven to 200°
- Peel, halve and core the apples. Place the apples round size up in a baking dish (the dish I have used in the photos is 33cm x 22 cm).
- Sprinkle a sheet of grease proof paper with a little flour, and roll the pastry into a rectangle shape approximately 25cm x 16cm. Slice the pastry in half lengthways and then make four even, vertical slices which should give you 8 fairly equal portions.
- Shape each pastry portion neatly over each piece of apple. Replace the apples into the baking dish and prick with a fork.
- In a small saucepan, bring the sauce ingredients to a gentle simmer.
- Pour the sauce over the apples and bake for 30 to 40 minutes until golden brown and the apples are cooked through when tested with a skewer.
- Serve in individual bowls with plenty of cream
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