To make the dumpling dough place the flour and salt in the large mixing bowl or processor.
Add the butter and rub in with your fingertips, or process for a minute or two.
Add the sugar and stir in, or process.
Add the milk and stir in (or process) to make a soft, scone-like dough.
Place the dough onto a lightly floured work surface and gently knead for a minute. It is important not to overwork the dough or it will be tough when cooked.
Roll out the dough to about 1cm thick.
Cut the dough in quarters.
Carefully wrap the dough around each apple quarter until they are completely covered. It’s advisable to wet your hands for this as the dough can stick to them otherwise.
Place the water and granulated sugar in the saucepan and bring to the boil.
Add the blackberries and stir in. Continue to boil until the blackberries are tender and the liquid has thickened.
Use a masher to mash the blackberries so you have a jammy rather than compote consistency.
Lower the heat to a gentle simmer and place the apple dumplings on top of the blackberries.
Cover the saucepan and simmer for 25 minutes.
To serve, place an apple dumpling in each bowl and surround it with the blackberry sauce. Serve with a generous lashing of double cream.
