Apple Dumplings with Syrup and Fresh Custard

Who could resist one of these delicious apple dumplings, served with fresh vanilla custard and a generous helping of golden syrup?

Who could resist one of these delicious apple dumplings, served with fresh vanilla custard and a generous helping of golden syrup- not us, that's for sure!   
Apple Dumplings with Syrup and Fresh Custard
Serves 4 For the pastry:
  • 330g plain flour
  • ½ tsp salt
  • 100g butter chilled and diced
  • 60g vegetable shortening e.g. Trex
  • 4 tbsp cold water
For the apples:
  • 4 eating apples
  • 30g dried cranberries
  • 30g currants
  • 10g soft light brown sugar
  • ½ tsp mixed spice
  • 10g butter
  • 1 egg, beaten
  • 2 tbsp golden syrup, warmed
For the custard:
  • 2 tbsp corn flour
  • 30g caster sugar
  • 2 large eggs
  • 1 egg yolk
  • ½ tsp vanilla extract
  • 450ml milk
Method:
  1. To make the pastry, place the flour and salt in a large bowl and rub in the butter and shortening until the mixture resembles fine breadcrumbs. Add just enough water to make a soft dough, form into a ball then wrap in clingfilm and chill in the fridge for at least 30 mins.
  2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a small bowl, mix together the cranberries, currants, sugar and mixed spice. Core the apples and use the fruit mixture to stuff the centre of each apple, topping them with a knob of butter.
  3. Divide the pastry into four and roll each portion into a circle measuring approx 20cm. Lay a circle of pastry on top of each apple and mould it down the sides and under the bottom of the apples, pinching it together to form a seal. Cut off any excess. You can re roll this to make leaves to decorate if desired. Cut a small cross on the top and brush the pastry with beaten egg and bake for 35-40 mins until the pastry is golden brown.
  4. To make the custard, mix together the corn flour, sugar, eggs, egg yolk and vanilla in a medium sized bowl. Heat the milk until it almost boils, then pour over the egg mixture and whisk together. Return to the pan and cook gently, whisking continuously until the mixture starts to thicken and transfer to a serving jug. Extra cold milk can be added at this stage if you prefer a thinner custard.
  5. When the apples are cooked, place in dessert bowls, pour over the warmed syrup and serve with the fresh hot custard.
TIP: * Any assortment of dried fruit can be used in this filling – try adding nuts too.

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