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Heg Peg Dump

Pastry: Filling: 2 cups all-purpose flour 1 lb plums, stoned and sliced 4 teaspoons baking powder lb Granny Smith apples, peeled, cored, 1 teaspoons salt quartered and sliced lb unsalted butter, frozen cup sugar approximately cup cold water 2 teaspoons fresh white breadcrumbs (not the kind from the store, theyll be too dry) Youll want to go ahead and fill your steamer and put it over high heat so it can come to a boil. In a large mixing bowl, stir together the flour, baking powder and salt. Grate the butter over the flour mixture and rub it in with your fingers until the mixture resembles sand. Add in enough water so that the dough starts to come together. You may not need the entire cup, but you might also need more, depending on your weather. Roll out 2/3 of the pastry to 1/8 thick on a floured board and line the pudding basin with it. Place a layer of apple slices at the bottom, topped with a layer of plums, cup sugar and a teaspoon of breadcrumbs. Repeat. I only had room for 2/3 of fruit, so I reserved the rest (along with the extra cup sugar and extra pastry) for a tart. (See below.) Fold the overhanging pastry over the top of the filling and pinch to seal. You can use a bit of the leftover pastry to help cover the filling completely, if you need to. Cover the basin with crimped aluminum foil and parchment paper and tie with kitchen twine (see video at http://www.bbcgoodfood.com/videos/1060/steaming-a-pudding). Steam 2 hours, topping water off with boiling water, as needed, throughout the process. Keep an eye on the steamer and dont let it boil dry. Serves 8 Adapted from Heg Peg Dump in Julia Jones and Barbara Deer, Cattern Cakes and Lace: A Calendar of Feasts (London: Dorling Kindersley, 1987), 87. g g g For the tart:

Preheat oven to 375 Fahrenheit. Take the remaining 1/3 of the pastry and roll out in a circle, 1/8 thick on a floured board. Leaving a border, top with apple slices, then plum slices. Sprinkle with cup sugar. Using a large spatula, transfer the tart to a baking sheet and bake 35 to 40 minutes, or until all the sugar has melted and the crust is a golden brown. Serves 4