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Q8's Lemon Dumplings

In the early 1950's, I went next door to Mrs Boyde's and peered over the edge of the table (being very little at the time) to watch her making these dumplings. In those days, milk was delivered to the door in bottles, with 2 inches of "top-milk" in each bottle. Mrs Boyde carefully poured the creamy top-milk over the dumplings. They were sooooooooo scrumptious! I've never forgotten.
  • 1 cup SR flour
  • pinch salt
  • 40 gram chopped butter
  • 1 egg
  • 1 tablespoon milk
  • 1 cup water
  • 1 cup sugar
  • 40 gram butter
  • 2 tablespoons golden syrup
  • juice 1 small/medium lemon
  • Rub the butter into the sifted flour and salt, then stir in the beaten egg and milk. This dough will be dropped into the boiling lemon syrup with a dessertspoon.
  • The syrup is made with the water, sugar, extra butter, golden syrup and lemon juice.
  • Stir to combine in a wide pan over medium heat.
  • When all the dumplings have been simmering in the syrup for 5-10 minutes, turn each carefully and cook the other side.
  • When you serve the dumplings, spoon the sauce over the top, and pour cream over.