An Australian classic with the bush flavours of lilly pilly and cinnamon myrtle
1¾ cups self-raising flour
½ tsp ground cinnamon
1 cup dark brown sugar
100g unsalted butter, softened
½ cup milk
1 tsp vanilla extract
¼ cup lilly pilly jam or store-bought plum jam
500ml boiling water
12 cinnamon myrtle leaves
1 cup golden syrup
Yoghurt and fresh strawberries, to serve
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.