I had planned hearty winter pies and puddings this weekend, a last dash of winter goodness before we start thinking about trimming down for summer beachwear (usually a lot of thinking and not doing). But the weather really turned on spring this week with warm glorious sunshine, it should have inspired me to make lighter fare but I was still on a roll with my winter waist expanding recipes like these apple dumplings. I had seen a spiced dumpling in the Gourmet Traveller this week and it made my mouth water, always a sure sign it will be on my menu soon in our house Such a simple dish but a very decadent one that reminds me of old fashioned puddings.
200g brown sugar
1 vanilla bean
1 apple grated
240g self raising flour
1tbsp castor sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 cup milk
Place the water, brown sugar and 30g butter in a wide saucepan over a medium heat until the sugar has dissolved.
In a large bowl combine the castor sugar, flour, rest of the butter and spices.
Rub the butter into the flour to form fine crumbs.
Add the egg, grated apple and milk and bring dough together.
Roll golf ball size pieces of dough to form balls, makes 12-14.
Add to the syrup and simmer over a low heat with a lid covering the pan.
Cook for about 15 minutes, turning the dumplings occasionally. The dumplings should puff up and become fluffy.
Serve dumplings with syrup and vanilla ice cream.