Butterscotch Apple Dumplings

As a kid, I always used to make golden syrup dumplings for the family for dessert. I used an old recipe from Edmonds and simmered them in Mum’s old enamel pot, but invariably they would stick and burn on the electric hob. Mum discovered this recipe from a cut-out from an AWW, from July, 1981, in one of her recipe folders. I tried it for the family, and it was a huge hit. I prefer crème fraiche or greek yoghurt to serve as the dumplings have an incredible cloying sweetness. Ensure you completely cover the quarters of the apples as this allows each little piece to steam in the dough. Using small apples is necessary. Double the recipe for a big gathering.

2 Granny Smith apples
1 cup SR flour
Pinch salt
2 tsp sugar
60g butter
2 tbs water, approx
30g butter (extra)
1 cup brown sugar, lightly packed

1 tbsp golden syrup
1 ½ cups water (extra)

Preheat oven to 180º (moderate).
Sift flour and salt into bowl. Grate cold butter into flour, and rub in with your fingertips. Add water and mix till you have a soft dough.
Combine extra butter, water and the brown sugar in a saucepan and stir over a low heat till sugar dissolves. Bring the sauce to a boil and remove from heat.
Peel, quarter and core apples. Divide dough into eight equal portions. Roll each into a ball, then flatten. Place quarter of apple onto dough round. Bring edges of round up and over the apple and bring together, pinch till there are no holes.
Place eight dumplings in ovenproof dish (to fit – I use an oval one). Pour sauce over dumplings and bake uncovered 25-30 minutes or until dumplings are golden.
Serve warm with thick cream, ice-cream or crème fraiche. Serves four.

Source: Jules, Vintage Australian Women’s Weekly