Ingredients
20g butter
1 cup self raising flour, sifted
1/3 cup chopped dried apricots
Grated rind of 1/2 a lemon
1 egg, lightly beaten
1/4 cup milk
Syrup
1 1/2 cups (375ml) water
1/2 cup Chelsea Soft Brown Sugar
2 Tbsp (40g) butter, extra
3 Tbsp (96g) Chelsea Golden Syrup
1 Tbsp (20ml) lemon juice
Custard or thick cream, for serving
Method
Combine butter and flour in food processor and pulse until mixture resembles fine breadcrumbs, add the apricots and lemon rind. Whisk egg and milk and pour onto the dry ingredients - pulse in food processor to make a soft dough.
Knead the dough very lightly on a floured surface. Shape into 20 small balls.
Combine the syrup ingredients in a large saucepan and stir over low heat until the sugar has dissolved. Bring to the boil, add half the dumplings to the hot syrup and cook until dumplings float to surface and expand in size. Approx 5 minutes. Cook remaining and serve with drizzle of golden syrup. Enjoy with custard or cream.
Products Used in this recipe
Overall rating
Recipe Rating: 3
3 ratings, 121 people added this to their Favourite Recipes.
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