Orange Syrup Dumplings
Recipes for Home and Restaurant
by Nadine Lloyd
1 cup powdered full-cream milk
½ teaspoon cinnamon – ground
¼ teaspoon ginger – ground
½ cup self-rising flour
2 teaspoons orange zest
¼ cup cream
¼ cup full cream milk
Canola oil for deep frying
Zest from 1 orange
¼ cup fresh orange juice
1 cinnamon stick
½ teaspoon fresh ginger – grated
1½ cups boiling water
½ cup sugar
½ cup honey
In a medium-sized bowl, mix the powdered milk, ground cinnamon, ground ginger, flour, and zest together.
Add the cream and milk.
Mix until sticky and well combined.
In a medium-sized saucepan, add enough oil for deep frying.
Heat the oil to medium. (Around 150°C (302°F).
Test the oil by placing half a teaspoon-sized ball of batter into the oil.
A ball of batter should take around 1-2 minutes to turn golden brown and be cooked through.
Add half teaspoon-sized batter to the oil.
Once cooked through, transfer the dumplings to a bowl lined with paper towel.
In a small saucepan, add the orange zest, orange juice, cinnamon stick, ginger, and water.
Allow resting for 5 minutes to infuse the flavours.
Add in the sugar and honey.
Stir over medium heat until the sugar and honey have dissolved.
Bring to the boil, then immediately reduce the heat, and allow to simmer for 5 minutes.
Remove from heat and strain the liquid into a large bowl.
Add the dumplings to the bowl.
Gently stir through.
Strain the sauce into a small serving jug.
Serve immediately along with the hot sauce and vanilla ice cream.