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Desserts continued
Golden Syrup Dumplings
Makes 24
1 cup S.R. flour
Pinch salt
30g butter or margarine, cut up
½ teaspoon grated lemon rind
1 egg, beaten with
1 tablespoon milk
Sauce
1½ cups water
¼ cup sugar
2 tablespoons golden syrup
1 teaspoon lemon juice
1 teaspoon butter or margarine
Hot custard or cream, optional
Sift flour and salt into a bowl; rub in butter.
Add lemon rind, beaten egg and milk; mix
into firm dough. Shape into 25 mm (1 in)
balls.
For sauce: Place water, sugar, golden syrup,
lemon juice and butter into cooking vessel;
heat to boiling on No. 5. Gently drop
dumplings into vessel; cover vessel and
reduce heat to Simmer. Cook for 15 minutes.
Serve hot with custard or cream, if desired.
Chocolate Fudge
410g can evaporated milk
1 ¾ cups castor sugar
500g dark cooking chocolate, broken into
pieces
Place milk and sugar into cooking vessel;
heat to boiling on No. 10, stirring to dissolve
sugar. Boil for 3 minutes, stirring constantly.
Turn heat off; add chocolate and beat until
smooth. Pour fudge into lamington tin lined
with greased foil. Refrigerate until set; cut
into squares and serve.
White Christmas
Makes about 42 pieces
250g copha
2 cups rice bubbles
1 cup powdered milk
1 cup icing sugar
½ cup chopped glace red cherries
½ cup chopped glace green cherries
¼ cup chopped glace apricots
¼ cup chopped glace pineapple
¼ teaspoon vanilla essence
Melt copha in cooking vessel on Simmer;
turn power off. Stir in remaining ingredients
until well combined. Press mixture into an
ungreased 18cm x 27.5cm lamington tin;
refrigerate until firm. Cut into fingers or
squares.
Note: 1½ cups of packaged mixed fruit may
be added to the copha instead of glace fruits.
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