Baked apple dumplings


  • 1 batch of suet pastry
  • 4 crisp, new seasons apples
  • sugar
  • sultanas or currants, optional
  • apricot jam, optional
  • custard, cream or ice cream, to serve


This recipe is adapted from Mrs Beeton's Book of household management,  1861. It is best made with suet 'crust' pastry, but a good shortcrust pastry will suffice. Be sure to encase the apples fully with pastry, leaving no gaps. The 'mother' recipe for suet pastry can also be found on this blog.


Preheat oven to C180. Peel and core apples.
Divide suet pastry dough into four pieces, and roll out into lengths wide enough to encase each apple. If none was added when making the suet pastry, sprinkle pastry with sugar. Roll each apple in the pastry (sugar side in), wrapping pastry over to encase one end of the apples (wet the ends with water and press gently to help the pastry seal). If filling, fill apple centres with dried fruit and a dab of jam, and seal pastry over.
Place apples in a baking tray lined with silicone paper, and bake for 30 minutes or until nicely browned.
Serve hot, with warmed custard, whipped cream or ice cream.

This recipe appeared in the post Suet-able for the modern table? on April 09, 2015.

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