1½ cups self-raising flour
½ cup plain flour
100g unsalted butter, at room temperature
2 free-range eggs
Finely grated zest and juice of 4 limes
100ml coconut milk
½ cup passionfruit pulp, plus extra, to serve
1 cup bush honey
½ cup dark brown sugar
625ml pineapple juice
Cream, raspberries and coconut flakes, to serve
Put flours in a bowl, add half of the butter and rub in with fingertips until mixture resembles breadcrumbs. Put eggs, zest, juice and milk in a bowl and whisk until smooth. Add to flour mixture and mix until a soft scone texture forms.
Put passionfruit, honey, sugar, pineapple juice and remaining butter in a large saucepan over high heat. Boil for 2 minutes. Reduce heat to low.
With lightly floured hands, roll dough mixture into tablespoon-size pieces. Cook dumplings in 2 batches in simmering passionfruit liquid for 5 minutes, basting regularly, until plump and glossy. Ladle liquid into bowls, add dumplings, then drizzle with cream, berries, extra pulp and coconut. Serve.