When I was given a basket of cooking apples which owed their origins to my own village of Eynsham, I couldn't resist trying to create an original recipe which celebrated their name.

They are called Eynsham Dumplings and were propagated by village resident FW Wastie during the 1930s. While they may lack the depth of flavour you get from a Bramley apple, they do fluff up nicely when cooked. How could I resist trying to make a sweet steamed dumpling from them which would please the family? The following recipe is the result of my labours.

To make enough for a family lunch, you will need: 8oz (225g) SR flour 4oz (125g) shredded suet 2 large Eynsham Dumplings or Bramley apples 2oz (50g) caster sugar One bottle apple juice Pinch cinnamon Pinch salt Method: Peel and core one apple and chop into really small pieces Place the chopped apple, flour, suet, sugar, cinnamon and salt into a large bowl and mix well together Gradually add apple juice to this mix until it forms a soft dough. This calls for just under 200ml On a floured surface, roll the dough into small balls. I got about 25 small dumplings from the mix. Obviously, you can make them bigger than I did if you wish Cut the second cooking apple in half, remove the core, but not the peel, and cut into thin slices Steam the dumplings and the apple slices together until cooked, which takes about 15 to 20 minutes Pour the remaining apple juice into a saucepan and bring to the boil. Let it boil for a couple of minutes Place the cooked dumplings and apple slices on serving dish and pour boiling apple juice over them. Serve with fresh Jersey cream or yoghurt.