Apple dumpling puddle pudding

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

  • fat 26g
  • saturates 16g
  • carbs 127g
  • sugars 101g
  • fibre 3g
  • protein 5g
  • salt 1.2g


  • 75g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 450g light brown soft sugar
  • 3 tbsp golden syrup Golden syrup goal-dun sir-rupGolden syrup is a clear, sparkling, golden-amber coloured, sweet…
  • 6 dessert apples (about 750g), peeled, cored and sliced
  • double or clotted cream, to serve
  • For the dumplings

  • 200g self-raising flour
  • 1 tsp baking powder Baking powder bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
  • 2 tbsp caster sugar
  • pinch ground cinnamon Cinnamon sin-ah-munA fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
  • 100g cold butter, cubed Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 6 tbsp milk Milk mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…


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.

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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