Apple dumplings
2 cups self-raising flour
125 g butter, at room temperature, chopped
1 apple, cored, peeled, finely chopped
1/2 cup milk
1 egg, lightly beaten
2 tsp vanilla extract
thick cream, to serve

Syrup
1 1/2 cups water
100 g butter
1/2 cup Chelsea Soft Brown Sugar
1/4 cup Chelsea Golden Syrup

Caramelised apple
30 g butter, at room temperature
1 tbsp Chelsea Soft Brown Sugar
1 tsp ground cinnamon
1 apple, cored, finely chopped

Sift flour into a large bowl. Rub in butter, using fingertips until mixture resembles breadcrumbs. Add apple.
In a jug, whisk together milk, egg and vanilla. Pour into flour mixture and mix to a soft, sticky dough. Divide dough into 16 portions. Mould into rounds.
To make syrup: Combine water, butter, Chelsea Soft Brown Sugar and Chelsea Golden Syrup in a large saucepan. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat and simmer for 5 minutes.
Arrange half the dumplings in syrup. Cook, covered, for 10-12 minutes or until cooked when tested. Repeat with remaining dumplings.
Serve with caramelised apple and thick cream.

To make caramelised apple: Heat butter in a medium frying pan on high. Add Chelsea Soft Brown Sugar and cinnamon. Add chopped apple and saute‚ for 3-4 minutes until caramelised.

Recipe in partnership with Woman's Day.