1 egg, separated
Cold water, to mix
4 large cooking (tart) apples
100 g/4 oz light brown sugar
A pinch of ground cloves
Grated rind of 1 lemon
Pouring cream, to serve
Put the flour in a bowl and rub in 100
g/4 oz of the butter until the mixture resembles breadcrumbs. Stir in
the caster sugar. Add the egg yolk and enough cold water to form a
soft but not sticky dough. Knead gently on a lightly floured surface.
Wrap in clingfilm (plastic wrap) and chill for 30 minutes.
Meanwhile, peel and core the apples but leave them whole. Mash the
remaining butter with the brown sugar, cloves and lemon rind and pack
into the centers of the apples. Cut the pastry (paste) into four equal
pieces. Roll out each piece to a circle. Place an apple in the centre
of each. Brush the edges with a little of the lightly beaten egg
white. Gather up over the apples to encase completely. Place,
sealed-sides down, on a baking (cookie) sheet. Cut leaves out of
pastry trimmings. Brush the dumplings with egg white to glaze, stick
the leaves in position and brush again. Bake in a preheated oven at
200°C/ 400°F/gas mark 6 for 20 minutes, then at 180°C/ 350°F/gas mark
4 for about 30 minutes until golden brown and cooked through. Serve
with pouring cream.