Dumpling Yealmpton Baked Apples


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Makes 6


I discovered this recipe while visiting the Devonshire village of Yealmpton.  There is a thatched roof cottage reputed to be Old Mother Hubbard’s cottage.  It is a charming 400 year old thatched roof cob cottage that has been turned into a tea shop.  When last I was there they served these delectable baked apples.


Perfect Pastry or favorite recipe


1 cup ricotta (or fresh curd if you can find it which is doubtful)

1/2 cup brown sugar

1/4 cup currants

1/4 cup finely chopped almonds

1/2 teaspoon powdered cinnamon

A few grindings of nutmeg

1/2 teaspoon finely grated fresh ginger root

1/2 teaspoon almond extract


6 large baking apples


Egg wash – (1 raw egg lightly beaten with 1 tablespoon cold water)

Raw, Turbinado or Demerrara sugar 


Make the pastry, pat into one-inch thick disks, wrap in plastic and chill.  Preheat the oven to 550°.  Mix the ricotta and next seven ingredients together and chill.  Core the apples but do not peel.  Fill the cored apples with the cheese mixture and set aside.  Remove a piece of  pastry from the refrigerator and roll out to be a bit less than one-quarter inch thick.  Cut into pieces large enough to encase each filled apple.  Pinch all the edges well to seal.  Place the apples about an inch apart in a baking dish.  Paint each apple with the egg wash and sprinkle lightly with raw sugar.  Place in the center of the oven and bake at 500° or 550° for five minutes, then reduce the heat to 350° and continue to bake for another forty to forty-five minutes, or until the apples are very tender when pierced with a slim skewer.  Serve hot or cold.  If you wish to really guild the lily, pour a bit of thick cream over each when served.

       Mother Hubbard's Cottage

   Old Mother Hubbard's Cottage - Yealmpton, South Devon, England



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        Copyright © 2008 - Geraldine Duncann

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