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
This story is from the Issue 62 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Issue 62 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
