GOLDEN SYRUP DUMPLINGS

(A GRADUAL EXPERIMENT)

using this recipe http://www.taste.com.au/recipes/6557/golden+syrup+dumplings and trying to adapt it to the thermomix.

the dumpling part is easy peasy - just put the flour and butter in, d about 10-15 seconds on speed 6. add the egg and a dash of milk and put on closed lid + knead (the wheat symbol). tbh i'm not sure how long i did it, i didn't pay attention, but you just need it to come together into a ball.

i didn't make the syrup in the thermomix, i thought about it but was too scared LOL next time i will though. the recipe does need a little water in it - even after a few minutes with the dumplings there was no syrup left :( i love lots of syrup under the dumplings!

edited to add - they're ok, but a bit of a disaster really :( there wasn't enough sauce so there was NONE left and because my stove doesn't know the meaning of the words LOW HEAT the syrup had burnt onto the bottom of the saucepan :( still i think it will work better next time and the dumplings are nice!

oh, and i forgot to say that i halved the amount of sugar i put in.

Ingredients (serves 4)

• 150g (1 cup) self-raising flour
• 60g unsalted butter, cubed
• 1 egg
• 1-2 tbs milk, to beat
• Thick cream, to serve

• Syrup

• 30g butter
• 220g (1 cup) caster sugar
• 4 tbs golden syrup
• 1 small lemon, juiced

Method

1. Sift flour into a bowl, then rub in butter until mixture resembles fine breadcrumbs. Beat egg with a little milk and pour into flour mixture. Combine to form a dough, then divide into small balls.
2. To make the syrup, combine the ingredients together with 1 cup of water in a pan and bring to the boil over medium heat. Carefully add dough balls to syrup and boil for 20 minutes. Serve with syrup and cream.

Source

delicious. - July 2002 , Page 99

Recipe by Valli Little