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betty's sweet lemon dumplings

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A sweet lemon sauce with soft fluffy dumplings, this is a winter favourite dessert for my family. Original recipe is from Sarah Henderson's "My Year at Buffalo" book about living in the Australian outback as a cattle farmer.

yield 5 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For betty's sweet lemon dumplings

  • DUMPLINGS
  • 10
    blanched almonds
  • 1/4
    tart apple, cored and chopped
  • 1 1/4 c
    sr flour
  • 1 oz
    butter (30g)
  • 2 tsp
    grated lemon rind mixed with 1/3 cup milk
  • 1/3 c
    golden syrup/dark corn syrup
  • LEMON SAUCE
  • 1 oz
    butter (30g)
  • 1/2 c
    brown sugar, firmly packed
  • 1 c
    water
  • 1/2 c
    golden syrup or dark corn syrup
  • 1 c
    lemon/orange/lime juice (I use a bit of each for a citrus flavour)
  • 2 Tbsp
    grated lemon rind
  • 2 Tbsp
    grated orange rind

How To Make betty's sweet lemon dumplings

  • 1
    To make dumplings: Blitz the almonds and apple to fine paste (I use my kitchen Ninja) to form a puree. Sift the flour into a bowl and rub in the butter so it resembles find breadcrumbs. In a small bowl, add the apple puree mix, lemon rind with milk, and syrup and mix well. Using a knife, cut this wet mixture until it forms a moist dough. Form into tablespoon-sized balls using floured fingers and set aside until ready for use.
  • 2
    Lemon sauce: Mix everything together in a saucepan and allow to come to the boil. Reduce heat and simmer for 5 minutes.
  • 3
    Assembly and cooking: Preheat oven to 375 degrees F/ 180 degrees C. Pour the sauce into a shallow baking dish (such as a Pyrex) and add the dumplings in a single layer. Bake for 30 minutes. The dumplings will resemble cooked scones in a lemon citrus sauce. Serve hot/warm with ice-cream and/or cream.
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