Apple dappy

COOKING TIME 30 MINUTES

SERVES 6–8

240g (8½oz) self-raising flour, plus extra for dusting

1 tsp baking powder

60g (2oz) unsalted butter, plus extra for greasing

150ml (5fl oz) milk

480g (1lb 1oz) cooking apples, peeled, cored and diced

1 tbsp demerara sugar

½ tsp ground allspice or cinnamon

Custard or clotted cream, to serve

For the lemon syrup

1 unwaxed lemon

1 tbsp golden syrup

15g (½oz) unsalted butter

120g (4oz) caster sugar

FIRST, MAKE THE LEMON SYRUP. Peel the lemon as thinly as possible and squeeze out the juice. Put the peel, juice and other syrup ingredients into a small saucepan with 200ml (7fl oz) water and heat gently, stirring until the sugar is dissolved. Leave to stand until needed.

PREHEAT THE OVEN TO 190°C (375°F), Gas Mark 5. Thoroughly grease a baking tin or ovenproof baking dish. Sift the flour and baking powder into a food processor, add the butter and process to fine breadcrumbs. (Alternatively, put in a large mixing bowl and rub together with your fingertips until they resemble breadcrumbs.) Mix in the milk to form a dough.

ROLL OUT THE DOUGH on a floured surface to a 20cm (8in) square, approx. 5mm (¼in) thick. Spread the chopped apples onto the dough and sprinkle with the sugar and spice. Roll up very tightly like a Swiss roll and cut into 2.5cm (1in) slices.

ARRANGE THE SLICES in the greased baking tin or dish in a single layer. Remove the peel from the syrup and pour over the slices. Bake in the oven for 30 minutes, or until the slices are puffed up and golden brown. Serve with custard or clotted cream.

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The dappy hails from the West Country, where apples are grown in abundance throughout Dorset, Somerset, Devon and Cornwall for the local cider trade.

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