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Archive for November 13th, 2009

Some years ago the BBC Food and Drink television programme featured a dining club in the Cotswold region of the UK, where the diners sampled and then voted on a huge variety of desserts and puddings.  The Pudding Club, as it is called, is still going strong and has published two books, both of which I own. 

Apple Dappy was the first recipe I made from book one: The Pudding Club Book by Keith & Jean Turner and it is one of our favourites.  This recipe for Pear Dappy is my adapted version of the same dish, which was very successful.  If you have someone coming to dinner who finds apples rather acidic then pear is a perfect alternative, but if you want to make the original apple version then substitute the same amount of a cooking apple, such as Bramley seedling.  You could add a few sultanas to the mix as well, if you wish. My one mistake in making this pear version was to try to be extra generous with the filling as the original did not seem enough.  This made the dough difficult to roll and hold together.  In future when I want to increase the amount of filling I will poke a few additional chopped pieces of fruit into the dough rolls once they are laid in the baking dish.  Don’t worry too much about the seemingly large quantity of liquid in the dish when you put it into the oven.  Almost all of it will evaporate, leaving a lovely syrup: the the whole dish will be moist, sweet and lemony.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Pear Dappy
(Serves 4-6)

Lemon Syrup
1 Lemon
1tbsp Golden Syrup
15g/½oz butter or margerine
120g/4ozs sugar
200ml/7fl ozs water

240g/8ozs self raising flour
1tsp baking powder
60g/2ozs butter or margerine
150ml/¼pt milk
480g/1lb Conference pears (not too ripe) peeled, cored & chopped
1tbsp Demerara sugar
½tsp powdered cinnamon

1. Preheat the oven to 190oC/375oF/Gas 5. Grease a fairly deep 1.1litre/2pint square or oblong dish. You will have to fit in 8 or 9 pieces of dough, although if you are careful you can manage to make 12 pieces. (The dish works best when the pieces are fairly tightly packed together.) 

2. Make the lemon syrup. Wash the lemon and remove the peel as thinly as possible without removing any white pith: use a potato peeler or lemon zester.  Squeeze: a quick burst in the microwave helps increase the yield of juice. Put the zest, juice into a pan with the other syrup ingredients and heat gently, stirring until the sugar is dissolved. Put to one side for later.

3. Peel, core and chop the pears and place them in a bowl of lightly salted water so they do not go brown. They should be very well drained with any excess water absorbed by some kitchen paper just before use.

4. Sieve the flour and baking powder into a large mixing bowl and rub in the butter or margerine until the mixture resembles fine breadcrumbs. Mix to a dough with the milk. The original recipe suggests this dough is rolled out onto a floured board to about 20cm/8inches square and about 5mm/¼inch thick. I roll out an oblong piece about 25cm/10inches x 15cm/6inches so I can cut 12 slices, although it will not be such a tight roll.

5. Spread the well drained pear pieces onto the dough and sprinkle with the sugar and cinnamon. Roll up the dough (along the wide side if you have an oblong) just like a swiss roll.

6. Cut into 2.5cm/1inch slices and lay in the greased dish. I try to have enough to arrange 3×3 or 3×4, filling the dish to the edges. Once you have arranged the slices you can poke in a few extra pieces of pear if you wish.

7. Remove the pieces of peel from the lemon syrup and pour over the slices. If it is very full then place the dish inside another to catch any overflow!

8. Bake for 30-45 minutes until it puffs up, is golden brown and the syrup is mostly absorbed.

9. Serve with custard or home-made vanilla ice-cream.

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