An old-fashioned but entirely delicious dessert that needs few ingredients.
- Heat the oven to 200C. Line a large ovenproof tray with baking paper.
- Put the apples into a bowl, cover with cold water and squeeze the half lemon into it. This stops the apples from going brown and means they are ready to be used.
- Roll the pastry out on a lightly floured surface and cut 6 x 15cm diameter rounds of pastry (I just cut around a saucer which is 15cm in diameter).
- To make one turnover; drain the apples and spread out on a clean cloth to dry. Brush the edge of a pastry round with egg. On one side of the round, place some apple slices, a few fennel seeds and lemon zest on top and sprinkle with 1 Tbsp sugar. Fold in half and crimp the edges together with a fork. Brush the top with egg and sprinkle with plenty of extra sugar. Place on the tray.
- Repeat for the other 5 turnovers, placing them side by side on the tray.
- Place in the oven for 20 minutes or until very well cooked.
- Meanwhile put the cream into a bowl, add the lemon juice. Reserve for 20 minutes, then stir slowly. The cream will have acidulated and thickened.
- Serve the hot turnovers with the cream.
More of Ray's hot puddings