It’s Autumn and time to bring a bit of home (M’s) to London. Contrary to what your research may turn up, we Dutchies eat apple dumplings for the main course, not dessert. Perfect for an October evening and very easy to make, I think they’re best served up with a side of nicely grilled sausage, which I realize I say for most things. If you don’t want to give it a go yourself and happen to be stateside,
I recommend ringing up my mother to see if you may visit, like, this weekend. Apparently they do
make these in the UK with a suet pastry or shortcrust, and a filling of dates, sultanas or raisins.
INGREDIENTS// Your mum’s pie dough recipe / 2 baking apples, peeled and cored / butter /
brown sugar (only use white in an emergency like I did today) / cinnamon / water / nutmeg /
bottle of 2% milk
INSTRUCTIONS// Preheat oven to 190°C/375°F. Roll out the dough on a lightly floured surface and cut into 2 pieces. Place an apple in the center of each piece of dough. Put a small knob of butter, a spoonful of brown sugar and a sprinkle of cinnamon in the cavity of each apple. Wrap the apples in
the dough, pressing the seams together to seal them completely. Place the dumplings in a lightly greased baking dish.
SAUCE// 5 tbsp brown sugar / 5 tbsp water / pinch of ground nutmeg / 2 tsp butter (UK same)
Combine the brown sugar, water, and nutmeg in a saucepan and bring to a boil. Remove from the
heat and stir in the butter. Pour over the dumplings and bake, basting occasionally with the sauce,
for 40 or 50 minutes. Serve hot in a bowl with milk. Enjoy, then take a much needed nap.