APPLE & GOLDEN SYRUP DUMPLING PIE

SERVES 6. PREP 15 MINS. COOK 35 MINS

INGREDIENTS

• 5g unsalted butter

• 6-7 large (1kg) Granny Smith apples, peeled, cored, sliced

• 160ml (⅔ cup) golden syrup

• 55g (¼ cup) brown sugar

• 1 tbsp cornflour

• 2 tsp cold water

• 1 tsp ground cinnamon

• Ready-made custard, to serve DUMPLINGS

• 190g (1 ¼ cups) self-raising flour

• 55g (¼ cup) brown sugar

• 60ml (¼ cup) milk

• 50g unsalted butter, melted, cooled

• 1 egg, lightly whisked

METHOD

1 Preheat the oven to 180C/160C fan forced. Melt 25g butter in a large, deep frying pan over medium heat. Add the apple, golden syrup, 1 tbsp of sugar and a pinch of salt. Cook, stirring occasionally, for 4-5 minutes or until apples are just tender.

2 Place cornflour in a small jug. Add water and stir until smooth. Add cornflour mixture and cinnamon to apples. Stir to combine. Cook for 1 minute or until mixture thickens and coats the apples. Spoon into a 4.5cmdeep, 24cm round ovenproof dish.

3 To make the dumplings, combine flour, sugar and a pinch of salt in a bowl. Add milk, butter and egg. Stir until combined.

4 Melt remaining butter in a small saucepan over low heat. Top apple mixture with tablespoonfuls of the dumpling mixture. Sprinkle with remaining sugar. Drizzle the melted butter over the top. Place pie dish on a baking tray and bake for 30 minutes or until the dumpling top is golden brown. Drizzle over custard to serve.