Shropshire Apple Cobs

This delicious apple pudding is a Shropshire variation of the ever-popular apple dumpling.

#Traditional #Apple

Serves: 4

Prep Time: 20 mins

Cooking Time: 20-30 mins

Source: Favourite Shropshire Recipes Cookbook

Ingredients:

12 oz. prepared shortcrust pastry

4 cooking apples

6 heaped teaspoons thick honey

1/2 oz. butter, softened

1/2 to 1 teaspoon mixed spice

A little milk or beaten egg to glaze

20 cloves to decorate

Method:

Set oven to 350°F or Mark 4. Roll out the pastry on a lightly floured surface and cut four circles, slightly larger than the base of each apple, from just under one half of the pastry. Set these on a greased baking sheet. Peel and core the apples and place on the pastry circles. Mix together the honey and butter and use to fill the apples, then sprinkle over a little spice. Roll out the remainder of the pastry, divide into four circles and place these over the apples as 'lids' and smooth down. Turn up the edges of the base circles, dampen and seal well with the lids, fluting slightly to form a little frill. Brush with milk or beaten egg to glaze and bake for 20 to 30 minutes or until golden. Just before serving, push five cloves into the top of each Cob to form a 'crown". Serve hot, with custard or thick cream.