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To finish dumplings

for the Short crust pastry

1. Sift flour and salt into a bowl.

2. Blend fats together then rub into flour lightly with fingertips.

3. Using a round-bladed knife, mix to a soft dough with lemon juice and water.

4. Knead lightly, roll into a ball, wrap and chill for 15 to 30 minutes.

5. Roll out thinly to a 40 cm (16 inch) square. Cut into 4 small squares.

To finish dumplings

1. Peel and core the apples.

2. Cut each in half and place a half, cut side down in the middle of each pastry square.

3. Dampen edges of pastry with a little cold water and bring the four corners together.

4. Pinch the edges together tightly fluting or folding them to look attractive.

5. Grease a large shallow baking dish and stand the four dumplings in it.

6. Bake, uncovered, in a hot oven 200-230°C (400-450°F) for 15 minutes.

7. Heat together the butter, brown sugar and water and pour over dumplings.

8. Baste after apples have cooked 15 minutes longer.

9. If sauce evaporates too quickly add a little boiling water towards end of cooking time.

10. Cook for 45 minutes in all.

11. Spoon sauce over apples for serving.

Note: If sauce thickens too much it becomes toffee-like as it cools.

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