Charlie Snapple Dappy
Charlie is a neighbour in the country, with whom I trade in the old-fashioned way - for example, in exchange for his runner beans, which put the majority of haricots vents to shame, and armfuls of colourful, fragrant sweet peas, all of which bring more than a hint of the sights and smells of a country garden to a London flat, I share with him what I cook. When prompted into telling me what were his favourites he gave this pudding the highest score of ten out of ten.
INGREDIENTS:
225 c/8 oz SELF-RAISING FLOUR
1 TSP BAKING POWDER
1 TSP MIXED SPICE
85 G/3 OZ UNSALTED
BUTTER, DICED
115 ML/4 FL OZ MILK
225 G/8 OZ COOKING APPLES
85 G/3 OZ DRIED FIGS, FINELY CHOPPED
1 TBSP LIGHT MUSCOVADO
SYRUP:
FINELY GRATED RIND AND JUICE
OF 1 LEMON
85 G/3 HZ SUGAR
85 NIL/3 FL OZ WATER
15 G/I/2 OZ UNSALTED BUTTER
TO SERVE:
CUSTARD
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Butter a shallow ovenproof dish approximately 35 x 17.5 cm/14 X 7 inches.
Sift the flour, baking powder and mixed spice into a bowl. Toss in the butter, then rub in until the mixture resembles breadcrumbs. Slowly pour in the milk and quickly mix the ingredients to a soft but not sticky dough using a round-bladed knife.
Turn the dough onto a lightly floured surface, knead briefly then roll out to a 27.5 x 25 cm/13 x 10 inch rectangle.
Peel, core and grate the apples, toss with the figs, then spread over the dough, leaving a narrow border free around the edge. Roll up the dough like a Swiss roll. Using a large sharp knife, cut the roll into 12 slices and arrange in the dish, cut side uppermost.
To make the syrup, gently heat the lemon rind and juice, sugar and water in a small saucepan, stirring with a wooden spoon, until the sugar has dissolved. Bring to the boil, remove from the heat and add the butter. Pour over the slices, sprinkle with the muscovado sugar and bake for 30 minutes. Serve hot with Custard.
