Devonshire Apple Dappy & a Savoury Cream Tea!

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Savoury “Cream Tea”

Devonshire Apple Dappy

Cornish Clotted Cream

I’d have made a Cornish Apple Dappy if there was such a thing!  I've certainly had plenty of Cornish apples around the place recently and have made the usual dishes; apple sponge, apple crumble, apple pie, apple sauce etc. so felt like a change.

Apple Dappy is a recipe I have been vaguely aware of for some while but have never got round to trying - but then I’m only 57!  Yesterday, however, was the day and let me tell you, it was worth waiting for.  The dough is the same versatile recipe I use for numerous recipes (scones, singin’ hinnies, pie crust, dumplings etc. etc.) - see below.

Devonshire Apple Dappy

finely grated zest and juice of 1 lemon

tbsp Golden Syrup or Honey

30g butter

4 tbsp sugar

100ml water

225 g self-raising flour OR plain flour and 1 teaspoon Baking Powder    

a pinch or two of salt

50 g cold butter or margarine

100 ml milk

4 apples

2 tbsp light brown sugar

~   Preheat the oven to 190ºC/375ºF/170ºC fan/gas 5.

~   Grease a shallow ovenproof dish.

~   Bring the first 4 ingredients to a boil stirring to melt the butter and sugar and simmer a couple of minutes. Set aside.

~   Make the dough (see method here) and roll out to a rectangle about this thick [    ]      ~   Peel and coarsely chop the apples and toss with the light brown sugar.

~   Sprinkle over the dough and roll up, Swiss roll style, starting from a long edge.

~   Cut into thick slices – about this thick [            ] and arrange, cut sides up, in the greased dish

~   Pour over the syrup and bake till risen, crusty, golden and sticky – 30-35 minutes.

I meant to serve this hot with custard but the car broke down and my real man was so late home we had it lukewarm with clotted cream.  I had the leftovers today for lunch pudding.

P.S. Something funny happened after I posted the above – see here for details!

With the dough trimmings and scraps I made myself a small personal scone and today had a sort of savoury cream tea for lunch.  I split the scone and filled it with Boursin herb and garlic cream cheese slightly softened with a tad of double cream.  I added a little (leftover) spicy tomato sauce and some lovely sweet piccolo tomatoes turned in a simple vinaigrette. Unfortunately, I don’t like tea so had to make do with a glass of red.

Both these dishes use my genius (well I think it is!) dough recipe which is basically a scone recipe but so useful and flexible I have written an entire book on the matter - The Secret Life of Scones.