Ingredients:
300g unbleached spelt flour (try 250g plain wheat flour?)
2 tsp baking powder
100g cream
120g non-homogenised milk
pinch Himalayan salt
golden syrup (copious amounts
270g boiling water
2 tbsp desiccated coconut
Method:
Preheat oven to 180 degrees and boil kettle.
Place the first five ingredients in TMX bowl and mix for 2 seconds on speed 5. Then knead for 20 seconds on interval speed or until the dough just comes together.
Tip the dough out onto a bread mat or lightly floured surface. Gently pat out into a rectangle (approx 20x30cm).
Spread the dough with a generous layer of golden syrup and roll into a log. Cut the log into 9 slices (they should look like scrolls when turned on their side).
Pour the boiling water into a square 18x18cm glass dish (or similar size dish) and mix two tablespoons of golden syrup into the water.
Stand the dumplings in the dish of water in 3 rows. Sprinkle with coconut and bake for 25-30 minutes. Serve straight away with cream or ice cream.
Tips:
Don't let the dumplings stand for too long before serving as they will absorb all of the yummy sauce.
