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Apple dumpling puddle pudding

Try these wonderfully light, fluffy dumplings baked in a pool of salted caramel apples – what’s not to love? The ultimate comfort dessert for colder weather

  • Prep: 20 mins
    Cook: 45 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 763
  • Carbohydrates 127
  • Saturated Fat 16
  • Sugar 101
  • Protein 5
  • Fat 26
  • Fibre 3
  • Salt 1.2

Nutrition per serving

  • Calories 763
  • Carbohydrates 127
  • Saturated Fat 16
  • Sugar 101
  • Protein 5
  • Fat 26
  • Fibre 3
  • Salt 1.2

Ingredients

  • 75g butter
  • 450g light brown soft sugar
  • 3 tbsp golden syrup
  • 6 dessert apples (about 750g), peeled, cored and sliced
  • double or clotted cream, to serve
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp caster sugar
  • pinch ground cinnamon
  • 100g cold butter, cubed
  • 6 tbsp milk

Method

  1. Heat oven to 180C/160C fan/gas 4. Melt the butter, sugar and golden syrup in a pan with 125ml water. Bring to a simmer, add the apples and cook for 10-15 mins until they’re starting to soften – it will be quite saucy. Add a generous pinch of salt, taste and check the balance, adding more if you like. If your pan isn’t ovenproof, pour into a baking dish about 20 x 30cm, or two smaller ones.

  2. Tip the flour into a bowl. Mix with the baking powder, sugar, cinnamon and a pinch of salt. Rub the butter into the mixture with your fingertips until it resembles damp sand. Add the milk, stir with a cutlery knife until it starts to clump together, then use your hands to bring the dough together, picking up any flaky bits. Don’t overwork it or your dumplings will be heavy. Divide into 12 golf ball-sized pieces and roll into dumplings. Arrange over the apples, leaving little gaps here and there. Sprinkle with a little extra sugar (brown or caster) and bake for 25 mins until the dumplings are puffed up and golden. Let rest for a few mins and serve with plenty of cold cream.

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