"When I thought of Margaret Fulton, I reflected on how her recipes have been passed from one generation to the next and been installed as family favourites, hence this recipe." - Shannon Bennett
This is my Mum’s recipe - one that I enjoyed so much as a young boy. The soft gooey and doughy texture of the dumplings combined with the golden syrup makes for a heavenly and simple dessert.
Preheat the oven to 160°C (320°F).
Combine the flour, sugar, butter and water in a mixer or food processor. Use the pulse mechanism until it has formed a dough or use your hands to bring it together. Rest the dough for 20 minutes.
Meanwhile, peel, core and cut the apple lengthways into eighths. Season apple with the spice mix.
Divide the dough into 8 pieces and roll out to rough circles 3–4 mm (1/6 in) thick. Place a piece of apple on each and wrap the dough around the apple, sealing well at the top. Ensure that the pastry is well sealed all around the apple so that the apple will steam inside whilst the pastry cooks.
To make the sauce, combine all the ingredients and bring to the boil in a small saucepan. Pour the sauce into a shallow casserole dish (around 22 cm/8 in diameter and 5–6 cm/2 in deep). Place the dumplings on the sauce and bake in oven for approximately 30 minutes or until golden and the apples are cooked.
Allow to cool for 5–10 minutes and serve with vanilla ice-cream, spooning the sauce over the top.
Extract from My French Vue by Shannon Bennett
Photography: Simon Griffiths