Ingredient:
4 cooking apples, peeled and cored
60 g (2 oz) demerara sugar
½ tsp ground cinnamon
Milk, for glazing

Shortcrus pastry:
375 g (12 oz) plain flour
90 g (3 oz) chilled butter, cut into cubes, plus extra for greasing
90 g (3 oz) chilled white vegetable fat, cut into cubes
3-4 tbsp cold water

Method:
Make the pastry: put the flour into a large bowl. Add the butter and white vegetable fat, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix in enough water to make a soft, pliable dough. Wrap the sough in cling film and chill for about 30 minutes.

Divide the dough into four pieces. Roll out each piece on a lightly floured surface and cut into an 18 cm (7 in) found. Reserve the trimmings. Put an apple in the centre of each round and make four dumplings.

Cut leaf shapes from he pastry trimmings, and use to decorate the tops of he dumplings, attaching them with a little water. Make a hole in the top of each dumpling, and lightly brush all over with milk.

Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 35-40 minutes until the pastry is golden and the apples tender. Serve hot.