Recipes For The Road CCIA RECIPES FOR THE ROAD | Page 44

PREPARATION TIME 10M
|
COOKING TIME 20M
|
1.5 CUPS SELF-RAISING FLOUR
SERVES 4
golden
syrup
dumplings
with
cinnamon
cream
125G UNSALTED BUTTER, SOFTENED
0.5 CUP MILK
1 EGG
FINELY-GRATED ZEST OF 2 ORANGES
1 TSP NATURAL VANILLA ESSENCE
0.5 CUP GOLDEN SYRUP
0.5 CUP DARK BROWN SUGAR
300ML CREAM
1 TSP GROUND CINNAMON
CHOPPED PISTACHIOS, TO SERVE
1 Combine the flour and half the butter in a bowl
and rub with fingertips to combine. Add the milk,
egg, zest and vanilla, then mix gently to form a
dough. Form into 16 small balls.
2 Pour 2 cups of water into a medium saucepan
with the golden syrup, dark brown sugar and
TRAVELLERS’ NOTES THE REAL TRICK TO GETTING
THESE TRADITIONAL DUMPLINGS PERFECT IS TO
ENSURE THAT THE GOLDEN SYRUP POACHING
LIQUID IS BARELY SIMMERING. IF THEY COOK TOO
FAST THEY WILL FALL APART.
remaining butter, then bring to a boil. Reduce heat
to low, add the dumplings, then cook gently for 12-
15 minutes, until the dumplings are tender. Scoop
out and divide between four bowls with half the
FOOD NOTES SOME OF AUSTRALIA’S BEST CITRUS
IS GROWN IN THE NSW RIVERINA AROUND
GRIFFITH, AND EXCEPTIONAL PASTURE-RAISED
EGGS ARE FOUND NEAR WILLOW TREE ON THE
LIVERPOOL PLAIN OR AT UPPER ORARA ON THE
MID NORTH COAST.
sauce.
3 Heat the remaining sauce to a boil and cook until
the mixture becomes syrupy. Add the cream and
cinnamon, cook for 5 minutes, then ladle over the
dumplings. Garnish with chopped pistachios.
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