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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st August 2008
 Apple Duff
Clare Latimer's recipe for
Ooh Yum Apple Duff

Ooh Yum Apple Duff
I am giving you this recipe for Hilary who is one of our readers.
She has written me a very kind letter and says that she cannot find a recipe for Plum Duff and asks what ‘Duff’ means.
Well, Molly Bird who sometimes helps us out in my kitchen overheard me discussing this with my cooks and came in the next day with a recipe from her mum.
So, thank you Molly Bird’s mum! The word Duff means wrapped up so hence the pastry round the apple in this case. For plum duff I would do exactly the same either with each plum or wrap three or four in one parcel at a time. Remove the stones first and sprinkle over the mixture that you would have stuffed into the apple. The reason that I have named this recipe so, is because Hilary says my recipes sound especially good when I mention the odd Ooh and Yum. She is very keen for me to support “lovely old recipes”so here is one for sure.

Serves 4
Four dessert apples, peeled and cored;
50g brown sugar;
50g sultanas;
One egg, beaten;
Quarter teasp cinnamon;
300ml double cream, whipped;
One packet puff pastry;
350g approx
Preheat the oven to 200C 400F gas 6.

Mix together the brown sugar, sultanas and cinnamon and stuff into the cored apples. Roll out the pastry and cut out four circles about eightinches in diameter depending on the size of the apples (they have to wrap the apples like a parcel) Place an apple in the centre of each pastry circle and brush the edges with the beaten egg.
Draw up the pastry to enfold the apple, pressing the edges firmly to seal. Brush the outer surface of the pastry with the beaten egg to give a good glaze.
Put the apple ‘duffs’ onto a greased baking tray and then cook for about 40 minutes or until the pastry is puffed up well and golden brown. Serve with the whipped double cream.

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