Baked Apple Dumpling

Ingredients

• Prepare as for Boiled Apple Dumpling above
• 2 teaspoonful of Baking Powder
• Cold water to make a stiff dough
• A little Sugar
• 3 or 4-oz. Shredded ATORA
• 3} teaspoonful of Salt
• 4 medium sized Apples
• 4 Cloves

Method

1. 1

   Prepare as for Boiled Apple Dumpling above, but instead of using cloths, place the dumplings into a greased tin and bake in a moderate oven for about 30 minutes.

2. 2

   If oven is too fierce the crust will be done before the apples are tender.

Nutrition per serving

As published

This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 3. The excerpt below is the record exactly as published.

teaspoonful of Baking. Powder. Cold water to make a_ stiff dough. A little Sugar, 3 or 4-oz. Shredded ATORA. 3} teaspoonful of Salt. 4 medium sized Apples. 4 Cloves. Peel but do not divide the apples, remove the- core. Make a suet crust of above ingredients, same as for suet dumpling. Cut into four pieces; roll each piece into a round large enough to cover the apples, place an apple upon each, fill up the core hole with sugar and one clove; moisten the edges of the pastry and fasten together securely over the top of the apple. Wring four small pudding cloths out of boiling water, flour each well; tie round the dumplings, and boil about three-- quarters of an hour. 9 APPLE DUMPLINGS—contd. Note.—Io remove the core, if without a corer, push a fork (two or three pronged) half-way in the apples at the top, work it round gently, and you will remove half the core. Turn round, push the fork in the opposite end, repeat until the core is removed. cy BAKED APPLE DUMPLING Prepare as for Boiled Apple Dumpling above

Cook this with the app: pantry check, scaling, and the assistant.