Apple Dappy, I think it was the name that first grabbed me, it sounded like something from an English children’s storybook. Or something you’d hear in a nursery rhyme…hmm…if there isn’t one maybe I’ll make one up someday.
I saw the recipe in a very old cookbook I have in England, “Farmhouse Kitchen II”, a great little paperback that’s full of traditional recipes by housewives from all around Great Britain. It has no photographs so I had to use my imagination to think of how it might look.
It was a stab in the dark to say the least…I mean I never made a recipe where you poured a lot of liquid over dough, I worried it might be sloppy, heavy and wet but it wasn’t!
In England “Pudding” or “Afters” refers to having dessert in general. A popular type of pudding is made by using dough and fruit then baking with liquid over it, I think an example would be “Eve’s Pudding”. You can see all the juicyness in the photo above after I scooped out some servings.
I spooned some of this lemony sauce over the ‘roll’ then we drizzled single cream all over the top; you can also serve it with custard. Now pouring cream on a dessert or liquid warm custard are also new things to me (in America), it’s very “British”! (my boyfriend loves custard on everything).
I was happy with the results and glad my boyfriend approved as I love to bake for him and especially try to learn traditional recipes. Believe me when I say it was EASY! Really!
Here’s the recipe then a few pictures of it unbaked for you to see after. First you make the sauce then the apple roll with an easy scone type dough.
1 lemon – juice of and thin rind strip
1 T golden syrup
1/2 oz butter (1 T)
4 oz sugar (1/2 c + 1 T)
7 oz water
8 oz self raising flour (2 c)
1 tsp baking powder
pinch of salt
2 oz butter
5 oz / 150 ml / almost 2/3 c milk
1 lb / 16 oz cooking apples
1 T demarara (brown) sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp mixed spice
1. Grease a 8″ or 9″ square dish (I used my glass pyrex) with butter. Turn on oven to 375 f / 190 c.
2. Peel a thin strip of rind from the lemon, just go around the middle of the lemon, and put it with the juice of the lemon into a small pot. Add other syrup ingrediets and heat over low until melted and sugar dissolves. Remove from heat and set aside. (I left mine for a bit and it actually boiled, but was ok!)
3. Sift flour, baking powder and salt into a bowl.
4. Rub butter into flour, or use pastry blender then rub in till it looks like breadcrumbs.
5. Mix milk in to make dough, I didn’t add it all at once, leave a bit as you mix to see how dough comes together. Knead lightly on floured surface, then roll out to 1/4 ” thick to make a rectangle about 8″ x 5″ or 12″ x 8″. (Original recipe said 8×5 but mine got bigger than that, hey it’s just dough and apples, don’t sweat it!)
6. Peel, core, slice then chop up the apples, my recipe took about 2 c of chopped apples. Put them on the pastry but keep them away from edges.
7. Mix spices with brown sugar in a small bowl, sprinkle over the apples. (* The original recipe called for a mixture of or one of the spices, to equal 1/2 tsp. I used all I listed and it was great, I don’t think it’d be as good if it didn’t have the spices.) Then roll up pastry and apples like a swiss roll, pinching to seal edges, then cut into 1″ thick slices. Use a sharp knife and cut carefully, use your fingers to hold the roll in place when you cut gently.
8. Grease a 8″ or 9″ dish, I used my pyrex dish, and lay slices on their sides in the dish. Arrange to make them fit and take the little bit of dough that’s left from the ends and push more apples into them then tuck into spaces between rolls.
9. Remove lemon rind from syrup and pour over slices. Make sure you taste the drippings in the pot, it’s really good! Bake 375 f / 190 c for 30-35 min. (mine took 35 in a little oven) Serve with cream or custard.
** Don’t miss my notes at the end!
Recipe from Joan Guy- Tavistock, Devon from the “Farmhoue Kitchen II’ book.
Here’s how it looks unbaked, all the rolls pushed into a dish, 8×8″ or 9×9″, they will puff and raise up quite a bit so make sure the pan isn’t too shallow.
You can see how chock full of apples it is, I thought it’d be way too much as I rolled it and pushed to keep them in. No…just right!
**You can see where I squished one of the end bits into the corner here; it was mostly dough so I pushed some apples into it and sugar spice mixture and just fit it in. There were two pieces left from either end of the roll.
**I forgot to mention, I made the rolls up a few hours before dinner and let them sit in the dish without the sauce. I put the sauce ingredients together in a pan but didn’t heat it. When dinner was done I heated the sauce, then poured it over the waiting pastry, popped it into a preheated oven and just waited as the house filled with wonderful smells of apples, cinnamon and lemon.
Please let me know if you try to make this, I’d love to hear how it comes out for you. I think it’d be tasty made with apples and rhubarb too, or apples and raisins. Any other ideas? I can’t wait to have leftovers tonight!
Did you know I’ve been taking some great photos along with my paintings of the English countryside and nature while in Northumberland England? Visit my Zazzle Shop to see all the great pics, look under Landscapes-England. All are printed on glossy heavy weight stock if you decide to order any.
Filed under: Baking, Crumbles, Crisps, Dumplings + other fruit desserts | Tagged: apple, Apple Dappy, Baking, British, cinnamon + spice, dough, English, farmhouse kitchen, fresh cream, lemon sauce, pastry, pudding, single cream, traditional recipes | Leave a Comment »