Golden Syrup Apple Dumplings Recipes

OLD-FASHIONED APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

GOLDEN SYRUP APPLE DUMPLINGS

Steps:

• Rub butter into flour. Beat the egg and add milk, then mix into flour to form a dough.
• Divide this mixture into 8 pieces and roll out, fold around each quarter of apple, place into a greased baking dish.
• Pour over hot syrup.
• Bake in a moderate oven for approximately 30 minutes until golden brown and cooked.
• To make syrup ~ Place all ingredients into a saucepan and bring to the boil.

APPLE DUMPLINGS WITH SYRUP

Steps:

• In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough forms a ball. Divide into 24 portions. Cover and refrigerate for at least 1 hour or until easy to handle., On a well-floured surface, roll each portion of dough into a 7-in. square. Place an apple on each square. Combine sugar and cinnamon; place 1 tablespoonful into the core of each apple. Dot each with 1 teaspoon butter., Gently bring up corners of pastry to center; pinch edges to seal. Place in four greased 13-in. x 9-in. baking dishes. Bake at 350° for 15 minutes., Meanwhile, in a large saucepan, combine the syrup ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. , Bake 35-40 minutes longer or until apples are tender and pastry is golden brown. Serve warm.

CINNAMON DUMPLINGS WITH APPLE-CIDER SYRUP

Steps:

• Sift flour, baking powder, cinnamon, and salt in a medium bowl; set aside. Stir together sugar and 3/4 cup water in a large saucepan over medium heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 14 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns medium amber, about 2 minutes more.
• Meanwhile, work butter into the flour mixture using your fingers or a pastry blender until flour is incorporated but mixture is still crumbly. Whisk together egg, egg yolk, and milk in a medium bowl. Form a well in the center of flour mixture; pour in egg mixture. Stir gently with a fork until combined.
• Remove sugar mixture from heat; slowly whisk in cider. Return to heat; bring to a simmer. Using your hands or a small spoon, divide the dough evenly into 12 pieces, and roll into balls about 1 1/2 inches in diameter. Carefully drop 6 balls of dough into the simmering cider syrup. Cook, turning once or twice to coat fully, until dumplings have tripled in size and are deep golden brown, about 20 minutes. Using a slotted spoon, transfer dumplings to a platter, and cover. Repeat with remaining balls of dough. Divide dumplings among 6 bowls, and drizzle with the remaining cider syrup. Serve with creme fraiche.

GOLDEN SYRUP DUMPLINGS

Steps:

• Sift the flour into a bowl and add a pinch of salt.
• Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
• Make a well in the center and using a flat bladed knife, stir in the combined egg and milk to form a soft dough.
• To make syrup, place the water in a large pan with the sugar, second amount of butter, golden syurp and lemon juice, stirring over medium heat until combined and the sugar has dissolved.
• Brint to a boil, then gently drop dessertspoons of the dough into the syrup.
• Reduce the heat to a simmer and cook, covered, for 20 minutes, or until a knife inserted into a dumpling comes out clean.
• Spoon onto serving plates, drizzle with syrup and serve immediately to 4 very lucky people with a dollop of whipped cream on top.

GOLDEN SYRUP DUMPLINGS

Steps:

• In a large, wide pan pour in 450ml water, half the butter, sugar and golden syrup and bring to the boil. Turn it down immediately so it is just simmering.
• Warm the milk just a little. Meanwhile, in a food processor pulse the flour and the rest of the butter until it resembles breadcrumbs. Add 2 tbsp golden syrup and the warmed milk and whizz until it comes together.
• Bring the liquid back to the boil and drop in dessertspoon-size pieces of the dough, turn the heat down to a simmer again and gently cook for 10 mins, turning gently a few times. You may need to do it in two batches so they don't all stick together - just scoop out the first lot with a little of the syrup into a baking dish, cover with foil and keep warm in a low oven while you finish the rest.