Food: Golden syrup dumplings.

Serves 4

For the dumplings

• 20g butter

• 200g baker’s meal

• 100g baker’s flour

• 1 egg

• 80ml milk

• 10g baking powder

For the syrup

• 400ml sugarcane juice

• 200g brown sugar

• 150g butter

• juice of 1 lemon

• 15g freshly grated ginger

To serve

• 300ml pouring cream

• 100g macadamia nuts

1. Rub the butter through the baker’s meal with your fingers, then add the rest of the ingredients and mix well until combined. Don’t overwork this mix – think of it more as a scone mix than a bread mix.

2. Let the mix rest in a warm space for 20 minutes with a towel over the bowl.

3. Meanwhile, combine the sugarcane juice with the rest of the syrup ingredients. Bring to the boil for two minutes, then allow to cool.

4. Ball the dough into small rounds of about 20 grams each. Place these into a snug-fitting heavy-based pan with a lid that fits and let this stand in a warm place for a further 20 minutes.

5. Pour the syrup gently over the dumplings before fitting the lid and placing the pan into either a steam oven or a bain-marie on 110ºc for 20 minutes. Remove the lid and finish on 180ºc for six minutes before letting the dumplings stand for five minutes.

6. Serve on plates with all of the sauce that gathers in the bottom of the pan. Drizzle a decent amount of cream over each serving, then grate macadamia nut over the top using a microplane.