Name: Lemon dumplings
Cook time: 30 min
Total time: 30 min
Yield: 25 servings
Cuisine: Boil
Ingredients: 1.00 Litres water; 250.00 ml sugar; 2.00 lemon peeled, sliced; 1.00 cloves whole; 30.00 ml butter; 250.00 ml flour cake; 250.00 ml flour self-raising; 12.00 ml Baking powder; salt pinch; 10.00 ml sugar; 30.00 ml butter; 2.00 eggs extra large, whisked; 250.00 ml milk or water; 1.00 lemon zest only

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Ingredients (14)

SYRUP

1.00 Litres	water
250.00 ml	sugar
2.00	lemon — peeled, sliced
1.00	cloves — whole
30.00 ml	butter

BATTER

250.00 ml	flour — cake
250.00 ml	flour — self-raising
12.00 ml	Baking powder
	salt — pinch
10.00 ml	sugar
30.00 ml	butter
2.00	eggs — extra large, whisked
250.00 ml	milk — or water
1.00	lemon — zest only

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Method:

Heat the water and sugar in a large saucepan until the sugar has melted. Add the lemon slices, clove and butter to the water and bring to the boil. Boil for about 10 minutes or until the lemon slices are transparent.
Sift the dry ingredients together, mix in the sugar and rub in the butter.
Beat the eggs, milk and rind together and add to the flour mixture. Mix with a spatula. Spoon rounded teaspoonfuls of half the batter into the boiling syrup, cover and boil until done, about 10 minutes.
Remove from the saucepan and set aside while making the second batch of dumplings. Spoon the second batch of dumplings on top of the first and pour over the hot syrup.
Serve the dumplings on their own or with cream or ice cream and decorate with strips of lemon rind.
Makes about 25 dumplings.