Andre Martin
Dumplings may be bite-sized, but they pack a flavour punch. Bush flavours like lilly pilly and cinnamon myrtle are just the beginning – these warm, sticky dumplings are also drizzled in a rich, golden syrup. You might need to make a double batch.
Ingredients
Method
Put flour, cinnamon and ½ of the sugar in a large bowl, mixing well to combine. Add ½ of the butter and rub with fingertips to form crumbs. Add milk and vanilla, mixing to form a dough.
Roll dough between hands to make 20 small balls. Using fingertip, poke a hole in each ball and fill with jam. Pinch surrounding dough to seal. Set aside.
Pour water into a large saucepan and add remaining sugar, remaining butter, cinnamon myrtle leaves and golden syrup. Bring to a simmer over a medium heat, then reduce heat to low. Add dumplings and cook, turning several times, for 20 minutes. Spoon dumplings and syrup into serving bowls and serve topped with yoghurt and strawberries.
Make your own Lilly pilly jam
Put 2 cups lilly pillies, 1 chopped Granny Smith apple and 1 cup water in a saucepan and bring to the boil over a medium heat. Boil for 10 minutes, then strain through a fine sieve. Put strained liquid with equal weight of sugar back into pan and boil until thickened. Transfer to sterilised jars and seal while hot.
Cook’s tips
• Instead of cinnamon myrtle leaves, you can use a cinnamon stick.
• Lilly pillies are found growing in hedges all around the country.
• To make a gluten-free version, just use your favourite brand of gluten-free flour instead of self-raising flour, along with a small pinch of xanthan gum (found in the health food aisle of the supermarket).
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