Saturday, April 13, 2013

Lemon and Cinnamon Golden Syrup Dumplings recipe

Lemon and Cinnamon Golden Syrup Dumplings
Lemon and Cinnamon Golden Syrup Dumplings

To achieve light dumplings its important not to over mix the dough and to use a saucepan wide enough to hold the dumplings in a single layer. Adding lemon zest helps cut the sweetness of the sauce

Serves 4-6

Lemon and Cinnamon Golden Syrup Dumplings ingredients
Syrup: 2 cups water. 1/2 cup brown sugar. 1/2 cup golden syrup. 40 grams butter. 1 cinnamon stick. Lemon dumplings: 1 and 1/4 cups self-raising flour. 1/4 teaspoon salt. 40 grams butter, diced. finely grated zest 1 lemon. 1/2cup milk. 1/3 cup golden syrup. To serve: whipped cream or ice cream

Lemon and Cinnamon Golden Syrup Dumplings recipe
Syrup: Put all the ingredients in a wide saucepan (I used a 25 cm pan) and bring to the boil, stirring to dissolve the sugar. Simmer gently, uncovered for 5 minutes
Dumplings: Put the flour, salt, butter and lemon zest in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Whisk the milk and golden syrup in a jug until the golden syrup has dissolved into the milk. Add to the flour and stir to combine, but don't over mix or the dumplings will be heavy. The dough will be gime soft
To cook: Drop tablespoons of the dough into the simmering sauce, you should get 12 dumplings, then cover and simmer very gently for 20 minutes until the dumplings are light and fluffy
To serve: Carefully transfer the dumplings to serving bowls and spoon over the sauce. Top with a dollop of cream or ice cream. By then, the lemon and cinnamon golden syrup dumplings is ready