Way back, peach dumplings actually were a dog days’ treat on the West Coast as an excuse to use summer’s peach bounty. But what’s the point of winter if you can’t indulge in some calorific golden gooey goodness?
Sauce ingredients: 250 gm dried peaches; 1 litre water; 60 ml sugar. Dumplings: 190 ml cake flour; 5 ml baking powder, 2,5 ml salt; 15 ml butter; 75 ml boiling water; 10 ml cornflour; 30 ml water.
Soak peaches in water overnight. Heat peaches and water in a large saucepan and stir in the sugar. Cook slowly over low heat until peaches are tender. Remove with a slatted spoon into a serving dish.
Sift flour, baking powder and salt together. Melt butter in the boiling water and add to dry ingredients. Mix to a stiff dough. Drop spoonfuls of dough into the peach sauce, cover and simmer until the dumplings are cooked. Spoon the dumplings over the peaches in the serving dish using a slatted spoon. Mix the cornflour with water and stir into the peach sauce. Boil until sauce is clear and spoon over the dumplings and peaches. Then mix 60 ml sugar and 2,5 ml ground cinnamon and sprinkle over the dumplings. Eaten piping hot with custard is just mwah!
Photo credit: southernbite.com