- serves 4 people
- preparation 15 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 135 g self-raising flour
- 25 g cold unsalted butter, chopped
- 1 egg, lightly beaten
- 1 tbsp milk (or more, if needed)
- cardamom custard, to serve (optional)
Marmalade and honey sauce
- 165 g (¾ cup) caster sugar
- 35 g unsalted butter
- 1 tbsp marmalade
- 1 tbsp honey
- 30 ml brandy (optional)
Instructions
Place flour and a pinch of salt in a bowl, and using your fingertips, rub in butter until mixture resembles crumbs. Add egg and milk and mix to form a dough; add a little more milk if necessary. Roll into 12 evenly sized small dumplings.
To make marmalade and honey sauce, place 375 ml (1½ cups) water, sugar, butter, marmalade and honey in a saucepan over high heat and bring to the boil. Add dumplings, cover with a lid and simmer for 15 minutes or until cooked through.
You can add a little brandy, if desired, to make it a little more adult. Serve dumplings with a cardamom custard, if desired.
Photography Alan Benson. Food preparation John McFarlane. Styling Michelle Crawford.
As seen in Feast magazine, September 2014, Issue 35.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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