Golden Syrup Dumpling Dish

Golden Syrup Dumpling  Dish

• 45g unsalted butter
• 6-7 large (1kg) Granny Smith apples, peeled, cored, sliced
• 160ml (2/3 cup) golden syrup
• 55g (1/4 cup) brown sugar
• 1 tbsp cornflour
• 2 tsp cold water
• 1 tsp ground cinnamon
• custard, to serve

Dumplings

• 190g (1 1/4 cups) self-raising flour
• 55g (1/4 cup) brown sugar
• 60ml (1/4 cup) milk
• 50g unsalted butter, melted, cooled
• 1 egg, lightly whisked

Preheat the oven to 180C/160C fan forced. Melt 25g butter in a large, deep frying pan over medium heat. Add the 6-7 large (1kg) Granny Smith apples, peeled, cored, sliced, 160ml (2/3 cup) golden syrup, 1 tbsp of 55g (1/4 cup) brown sugar and a pinch of salt. Cook, stirring occasionally, for 4-5 minutes or until apples are just tender. Place the 1 tbsp cornflour in a small jug. Add 2 tsp cold water and stir until smooth. Add cornflour mixture and 1 tsp ground cinnamon to apple mixture. Stir to combine. Cook for 1 minute or until mixture thickens and coats the apples. Spoon into a 4.5cm-deep, oven proof dish or try this one: Drummers La Chamba ovenproof dish.

To make the dumplings, combine 190g (1 1/4 cups) self-raising flour, 55g (1/4 cup) brown sugar and a pinch of salt in a bowl. Add 60ml (1/4 cup) milk, 50g unsalted butter, melted, cooled and 1 egg, lightly whisked (using Drummers Whisk). Stir until combined. Melt remaining butter in a small saucepan over low heat. Top apple mixture with tablespoonfuls of the dumpling mixture. Sprinkle with remaining sugar. Drizzle the melted butter over the top. Place pie dish on a baking tray and bake for 30 minutes or until the dumpling top is golden brown. Drizzle over custard to serve.