from Australian Womens Weekly Menu Planner, year??
Ingredients:
45g butter
1 cup brown sugar, firmly packed
1/2 cup golden syrup
2 1/2 cups water
1 1/2 cups self-raising flour
30g butter
2 tablespoons golden syrup
1/2 cup milk, approximately
Method:
Combine butter, sugar, golden syrup and water in large pan, stir over low heat until sugar dissolved. Bring to the boil, add dumplings to syrup in single layer, cover, return to the boil, reduce heat and simmer for 10 minutes, or until dumplings are well risen and cooked through. Serve with cream or ice cream.
Dumplings - Sift flour into bowl, rub in butter, add golden syrup and enough of the milk to mix to a soft dough. Roll tablespoons of dough into balls with floured hands.
My notes: Don't lift lid for at least 10 minutes. My dough tends to be too sticky to roll so I just push balls off the spoon into the syrup mixture.
This topping mixture is from Jamie Oliver. I tend to be pretty relaxed about the bottom half. I have used fresh fruit with a little sugar, cinnamon and flour added, with a little water too. I have also used tinned peaches with some of the juice added, although I am still to work out how much fluid to add in each case.
For the topping:
4 ounces butter, chilled
8 ounces (225 grams) self-rising flour
2 1/2 ounces (70 grams) sugar
A large pinch salt
4 1/2 fluid ounces (130 millilitres) buttermilk
A little sugar, for dusting
Method:
Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in a moderate oven for 30 minutes until golden brown.
2 cups SR Flour
2 teaspoon icing sugar
2 teaspoon butter
1 cup milk approx
jam
2 cups water approx
raw sugar
Method:
Rub the butter into the sifted icing sugar and flour. Add milk until dough is moist but not wet. Roll or press out into a rectangular shape about 1.5cm thick. Spread with jam and roll up. Place in casserole dish and pour approx 2 cups of water down side or until water is about 1.5cm deep. Sprinkle with raw sugar and bake in moderate oven until done. Serve immediately with custard or cream.
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