Taste of bygone times, it must be our brilliant syrup and apple dumpling pie
This remarkable treat is the ideal harmony among great and totally ameliorating.
REICPE METHOD
1.Preheat broiler to 180°C. To make the caramel apples, place brilliant syrup and margarine in an enormous frypan with a spot of salt pieces, and utilizing a whisk mix until dissolved and consolidated. Mix in cream and bring to a stew. Mix in apple. Stew for 8-10 minutes until sauce starts to thicken. Eliminate from intensity and cool to room temperature.
2.Meanwhile, for the dumplings, rub together margarine, flour and a spot of salt pieces in a bowl until blend looks like coarse breadcrumbs. Mix through egg and cream, and roll into tablespoon-sized balls. Spoon apple combination into a 22cm wide x 5.5cm profound round baking dish.
3.Arrange dumplings over the top. Cover with a sheet of baking paper and a sheet of foil and heat for 20-25 minutes until 3/4 cooked. Eliminate foil and baking paper, and prepare for a further 12-15 minutes until dumplings are puffed and profound brilliant. Brush with extra brilliant syrup and present with frozen yogurt.
MAIN INGREDIENTS
- 150g golden syrup, plus extra to brush
- 100g unsalted butter, chopped
- 1/3 cup (80ml) thickened cream
- 8 small Granny Smith apples, peeled, cored cut into 2cm-thick wedges
- Ice cream, to serve
DUMPLINGS NEED
- 100g cold unsalted butter, cut into 5mm pieces
- 2 cup (300g) self-raising flour
- 2 eggs, lightly beaten
- 1/4 cup (60ml) thickened cream