An apple dappy is a traditional Eglish pud that originates from the West Country. These spirals of rich and buttery dough are filled with a sweet and slightly spiced apple mixture. We’ve added toasted pecans to our apple dappy as we love the slight crunch and nutty flavour they provide. Apple dappy is so easy to make, and the result is a warming and comforting pud that will transport your straight back to your childhood.
- 3 medium sized eating apples, grated (such as russet or cox)
- juice of 1 small lemon
- 50g pecan nuts, toasted and chopped
- 1tsp cinnamon
- 140g butter, melted
- 220g self-raising flour
- 50g butter
- 1tbsp caster sugar
- 120ml cream
- 50ml milk
- 2tbsp demerara sugar
- clotted cream, to serve
Preheat the oven to 180C. To make the filling, mix the apples with the lemon juice and cinnamon, then stir through chopped pecan nuts and melted butter. Bring to a simmer and cook, covered, for 2 minutes until just softened. Remove from the heat, and set aside to cool.
Rub together the flour, 50g butter and caster sugar until the butter has broken up and resembles fine breadcrumbs. Pour in the cream and milk and bring together with a knife to form a sticky dough. Roll out the dough on a floured surface, (if the dough is very sticky just be liberal with the flour for rolling) to form a large rectangle about 15cm x 25cm. Spread the apple mixture over the surface, then roll up the whole lot (from the longest side) tightly to form a log.
Cut the rolled dough into 3cm thick slices. Grease and line a rectangular tin 25cm x 15cm. Fill the tin with the slices. (If any of the apple mixture spills out just throw it on top of the assembled dappy). Sprinkle over demerara sugar, and bake for 25-30 minutes until golden brown and cooked through. Remove from the oven and allow to cool slightly before serving slices with clotted cream.