GOLDEN SYRUP DUMPLINGS
PREP TIME 15 MINUTES COOK TIME 1 HOUR SERVES 4
1 medium lemon (140g)
110g butter
¾ cup (165g) caster sugar
2/3 cup (160ml) golden syrup
1½ cups (225g) self-raising flour
2 eggs thickened cream, to serve
1 Preheat a 5.5-litre (22-cup) slow cooker on HIGH.
2 Remove half the rind from the lemon with a zesting tool. Remove remaining rind in wide strips and cut off any white pith. Coarsely chop butter.
3 Place 1½ cups (375ml) water in cooker; add 40g of the butter, half the zested lemon rind, the sugar and ½ cup of the golden syrup. Stir until sugar dissolves, then bring to a simmer. Add the wide strips of lemon rind.
4 Sift flour into a bowl. Add remaining butter; rub into flour using your fingertips until it resembles fine breadcrumbs. Make a well in the centre. Whisk eggs and 1 tablespoon water in a small bowl. Add egg mixture to flour mixture; stir using a flat-bladed knife to form a soft dough. Divide dough into 12 balls. Arrange dumplings on top of sauce mixture in slow cooker. Cover cooker insert with a clean tea towel, then replace cooker lid; cook for 50 minutes.
5 Top dumplings and sauce with the remaining zested lemon rind; drizzle with remaining golden syrup. Serve immediately with cream.
Test Kitchen
Notes Dumplings are best eaten straight away. This recipe is not suitable to freeze.
SLOW-COOKER BROWNIE
PREP TIME 20 MINUTES COOK TIME 3 HOURS 10 MINUTES (+ COOLING) MAKES 24
300g dark chocolate
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