- 2 eating apples, such as Egremont Russet or Cox’s
- 1 tbsp lemon juice
- 1 sprig rosemary
- 50g Waitrose Somerset Butter, chilled, plus extra for greasing
- 200g self-raising flour
- ¼ tsp salt
- 25g caster sugar
- 2 tbsp Rodda’s Cornish Clotted Cream, plus extra for serving
- 120-125ml milk
- 2 tbsp golden granulated sugar
West Country Apple Dappy
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
- Peel the apples, then remove and discard the cores. Dice the apples and place into a small pan with 2 tablespoons of cold water, the lemon juice and rosemary. Cover with a tight-fitting lid and warm over a medium heat. Once simmering, cook for 5 minutes, stirring occasionally. Strain through a sieve and remove the rosemary. Leave the apples in the sieve and place over the saucepan to cool completely.
- Preheat the oven to 220°C, gas mark 7. Grease an 18-20cm loose-bottomed, round tin very thoroughly with butter, and line the base with baking parchment. Sift the flour and salt into a food processor. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the sugar and pulse again to combine.
- With the motor running, gradually add the cream and then add enough of the milk to mix to a soft, slightly sticky dough.
- Turn the dough out onto a floured surface. Pat or roll out into a rectangle about 18 x 30cm in size. Spoon the cooled apple mixture evenly over the dough. Roll the whole lot up tightly from the longer edge then, using a serrated knife, cut into 7 even slices. Position the rounds in the prepared tin, cut side up, and with plenty of space between them. Generously sprinkle over the granulated sugar, covering the tops of each round.
- Bake in the oven for 25 minutes or until golden. Remove and cover with a clean tea towel and leave to cool slightly before eating warm or cold with more clotted cream.