Devon apple dappy pudding

Try your hand at baking Devon’s answer to Chelsea buns.

Written by Tim Harris


This traditional Devon recipe, courtesy of Tim Harris, is our answer to Chelsea buns, and I think is a lot tastier.


For the pudding:

225g self-raising flour

1 level tsp of baking powder

60g butter

140ml milk

450g cooking apples, cored, peeled & either grated or cut into slivers

1tbsp demerara or caster sugar

½ tsp ground cinnamon

For the syrup:

grated zest and juice of one large lemon

1tbsp golden syrup or honey

1tsp butter plus extra to grease

110g caster sugar

200ml water


Preheat the oven to 190C/gas mark 5. Butter a 1-litre baking dish or oven-proof frying pan. Heat the lemon zest, juice, syrup, butter, sugar and water in a small pan. Bring to a simmer, stirring until the sugar is dissolved; simmer for 5 minutes then leave while you make the pastry. Sift the flour and baking powder into a bowl, then rub in the butter then make into a ball of pastry with the milk. Turn the dough out on to a floured surface and roll into a 20cm square. Scatter the apples over it and sprinkle sugar and cinnamon on top. Roll up like a Swiss roll. Cut into seven thick slices with a sharp knife. Lay in the buttered baking dish. Pour the syrup over the top of the slices: it looks like quite a lot of liquid, but don‘t worry – the pastry absorbs it while cooking. Bake in the heated oven for 30 to 35 minutes until golden brown.

Tim Harris is The Devon Chef (07980 284122; As well as teaching cookery in your own kitchen (or in a self-catering cottage), he will cook for you so you can just sit back and enjoy your holiday.

Back to the top