Ingredients:
- 1 cup warm milk
- 2 dessert spoons sugar
- 2 dessert spoons yeast
- 1 egg
- 4 cups bread mix
- 1 cup brown sugar
- 1 cup golden syrup
- 2 tbsp butter
- 4 cups water
- 2 tbsp corn flour
Method:
Prove yeast in milk with sugar. Add egg and bread mix and knead until not sticky, adding more bread mix if needed. Set aside and let double in size. Punch down then divide into 16 pieces. Roll into balls and let rise for half an hour or so. Combine brown sugar, syrup, butter and water in a really big saucepan or deep frying pan. Pop in the balls of dough and let them boil away until they are cooked through, rolling them around every so often. Once they are cooked through remove and add cornflour mixed with a bit of water and cook for a few more minutes until thickened slightly. Best eaten hot and topped with cream or ice-cream.
The Ramblings:
While I love scone dough dumplings as much as the next person, I felt like making something yeasty today and by golly I am sold! If you’d prefer, you can just make normal scone dough and drops bits into the syrup.
Not much news here today, just a lovely Sunday kicked back with a book and a bit of a Harry Potter Marathon. I did however, learn some unique ways to string together profanities while Matt was fixing the mower….