APPLE DUMPLINGS         with a bit of a twist to them

An easy winter "comfort food" pudding.
First, you will need a quantity of your favourite shortcrust pastry.

For this, I use 125 gms of diced butter rubbed into

2 scant cups of self-raising flour (about 250gms) together with a pinch of salt

and enough Ravenhill's traditional style Milk to bind - about 5 tablespoons.
Roll out the pastry into an oblong - about 35cms by 25cms 

 an easy way is to line a similar sized shallow baking tray and press or roll the pastry to fit!.

The quantity of Apples is up to you - anything from 1 - 3 good quality apples 

Granny Smiths are perfect  peeled, cored and diced.

Toss these in a tablespoon or two of caster sugar mixed with

good pinch of cinnamon and freshly grated nutmeg. 

Scatter all over the pastry and press into the pastry. 

Having the pastry on paper makes it easy to roll them up, on the long edge.

The more apple the more filling your roll/log will have!
Cut into 8 equal slices along the roll -  pack into a 25cm cake tin,

stand them up  or lay them down  both!  Try to leave a little space between them.

Pour over a sweet syrup sauce that can be you own invention

either, 1 cup of sugar, 1 cup of water and a knob of butter

warmed in a saucepan until sugar is dissolved and butter melted 

or substitute  sugar for ½ cup of Golden Syrup or a mixture of sugar and honey.

Bake in a 200c oven for about 30 minutes and serve with either 

 Billawarra's Greeek Yoghurt

                   or

            if you must

Ravenhill's Traditional Thick Cream!                                   12th August 2005