. Peel and core cooking apples, stuff centre hole with mix of brown sugar, raisins(chopped) and cinnamon.
DUMPLING Mix (Enough for 4 apples)
2 cups plain flour
Half cup shortening
Pinch of salt
teaspoon rising agent

Mix until it resembles fine bread crumbs. Add enough water to make into a striong dough, roll out onto floured board. Use saucer as guide and cut 4 circles.
Place apple into middle and fold pastry over top. Seal with water and roll around in your hands until it looks like a ball. Leave to 'rest' for about 15 mins.

SAUCE
Use a saucepan big enough to hold all four apples (allowing room for expansion)
Half fill with boilding water, add 1 cup mollasses and 1 cup brown sugar and bring to rolling boil. Place 'balls' carefully into saucepan and put lid on firmly. Lower heat and simmer for 15 mins. (Hard apples may need to be zapped in microwave for 4 mins after peeling but before filling) Lift apple dumplings out onto serving platter and put liquid back onto stove to 'reduce' until thicker, then pour sauce over apples to serve. Serve with custard or/and cream.

This is a very traditional English recipe...much loved by boarding school cooks!