CINNAMON DUMPLINGS WITH PERSIMMON AND TURMERIC

Preparation time 15 mins Cooking time 25 mins Serves 4

11/4 cups self-raising flour, sifted

2 tsp ground cinnamon or cinnamon myrtle

Pinch fine sea-salt flakes

100g unsalted butter

1 free-range egg

2 free-range egg yolks

1/4 cup milk

1 cup golden syrup

1/2 cup dark brown sugar

2 cups persimmon or sea persimmon

2 tsp ginger or native ginger, grated

2 tsp turmeric, grated

1 cup raw sugar

1/2 cup apple juice

1/2 cup lime marmalade Double cream and edible flowers, to serve

STEP 1 Combine flour, cinnamon, salt and 2 tablespoons of the butter in a bowl and rub with fingertips until a crumbly consistency. Add egg, yolks and milk, then mix to form a soft dough.

STEP 2 Put golden syrup, remaining butter, brown sugar and 2 cups water in a saucepan. Bring to the boil, then reduce to a simmer. Put walnut-sized drops of dough in syrup and simmer for 10 minutes, turning dumplings halfway.

STEP 3 Meanwhile, put persimmon, ginger, turmeric, raw sugar, juice and marmalade in a medium saucepan on high heat and simmer until mixture begins to thicken. Strain through a medium sieve, reserving fruit. Cool fully. Serve dumplings with sauce, cream, flowers and, if desired, reserved fruit.