- 250g shortcrust pastry
- 2 teaspoons mixed spice
- 6 small cooking apples
- a little extra sugar
- 2 tablespoons brown sugar
- Grease a Baking Pan. Divide pastry into 6 equal portions, shaping into balls first, then rolling into circles big enough to cover apples. Core and peel apples. Place an apple on each piece of pastry and fill with sugar and spice. Work pastry lightly and smoothly over apples, damping edges with cold water and pressing joins together. Arrange apples in the Baking Pan with joins underneath. Brush with water and sprinkle with extra sugar. Bake in a hot oven (220 C) until pastry is golden, about 15 minutes, then lower heat to 180°C and cook for a further 30 to 40 minutes or until apples are tender.
- Cover dumplings with greaseproof paper if they tend to over-brown.
- Serve with custard or cream. 6 servings.