Marmalade and honey dumplings

These are based on good-old golden syrup dumplings, with the addition of warming, fragrant marmalade and honey. They actually go really well with the spazzacamino, whisky and coffee ice-cream. Or you could make a cornflour custard scented with cardamom pods if that’s more your thing.

Credit: Alan Benson

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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.