Apple dumplings orange zest instead of lemon

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You could change the cinnamon in these dumplings for grated nutmeg or pie spice, and use orange zest instead of lemon for a slightly sweeter finish.

 scant 2 cups self-rising flour, sifted


 4 cooking apples, peeled and cored but left whole


 1⁄2 cup vegetable shortening


 1 tbsp demerara sugar


 1 tsp ground cinnamon, plus extra to serve grated zest of 1 lemon


 1⁄2 cup golden raisins

 confectioner’s sugar, to serve


 in the slow cooker    PREP 20 MINS COOK HIGH 3–4 HRS

 Preheat the slow cooker, if required. To make the pastry, put the flour, shortening, cinnamon, and lemon zest into a bowl. Then slowly trickle in about 1⁄2 cup of cold water and mix together until it

 forms a dough.

 Roll out the pastry and cut out 4 circles, large enough for each apple. Sit an apple on each round, sprinkle the demerara sugar into the apple holes, and add the raisins to each. Brush the edges of

 the pastry with water and bring them together at the top, pinching to secure.

 Turn the apples over so the sealed side is face down. If you have any pastry left over, you could fashion leaves and stalks for the dumplings. Loosely wrap foil around each, and seal. Sit the

 dumplings in the slow cooker and add boiling water so it is about 1in (2.5cm) deep. Cover with the lid and cook on high for 3–4 hours. Lift the dumplings out of the slow cooker and remove the foil—be careful because they will be very hot. Sprinkle the dumplings with confectioner’s sugar and ground cinnamon and serve with cream, custard, or ice cream.

 traditional method    PREP 20 MINS COOK 30–40 MINS

 Preheat the oven to 350°F (180°C) and lightly grease a baking sheet. To make the pastry, put the flour, shortening, cinnamon, and lemon zest into a bowl. Then slowly trickle in about 1⁄2 cup of

 cold water and mix together until it forms a dough.

 Roll out the pastry and cut out 4 circles, large enough for each apple. Sit an apple on each round, sprinkle the demerara sugar into the apple holes, and add the raisins to each. Brush the edges of

 the pastry with water and bring them together at the top, pinching to secure.

 Turn the apples over so the sealed side is face down. If you have any pastry left over, you could fashion leaves and stalks for the dumplings. Sit them on the baking sheet. Cook in the oven for

 30–40 minutes until golden. Sprinkle the dumplings with confectioner’s sugar and ground cinnamon and serve with cream, custard, or ice cream.

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