Apple Dumplings is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apples enclosed in puff pastry that are boiled in a cloth until cooked through and served with custard. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Dumplings.
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This is a classic recipe for a Victorian version of Apple Dumplings that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Make a good puff paste, peel, core and cut into quarters some large apples, then roll some of the crust round each apple; dip a clean cloth into boiling water, slightly flour it, tie each dumpling up separately, and put them into the boiling water; keep them boiling for three quarters of an hour and they will be done.
Core and quarter the apples. Roll out the puff pastry and cut into pieces large enough to cover the apples. Re-assemble the quarter back into apple shapes then cover them completely with a piece of puff pastry. Take pieces of cheesecloth or muslin and dip in boiling water. Slightly flour the inner surface then tie securely around each dumpling (do them individually).
Bring a large pan of water to a boil, add the wrapped apple dumplings, return to a boil and continue boiling for about 45 minutes, or until done. Serve hot with custard.
