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Pat's Harolds Pudding



8 portion(s)


  • 500 grams SRFlour
  • 50 grams Butter
  • 260 grams Milk
  • 8 pieces apple, I use halves
  • dash plain flour


  • 500 grams water
  • 175 grams brown sugar
  • 75 grams golden syrup
  • 60 grams Butter

Recipe's preparation

  1. Place 500g SR Flour into Bowl

    Add 50g butter

     20 seconds Speed 6

    Add 200g milk

    5 seconds Speed 6 then 30 seconds dough cycle

    Tip out onto Board or Thermo mat sprinkled with plain Flour and roll out to a rectangle roughly 50 x 30 or 6 mils thick (enough to make 8 portions to wrap your apple halves). Section off the portions ready for the apple.

    Prepare the Apple and set in the middle of your portions and wrap up into dumplings.

    Place dumplings into a lightly greased baking dish that has a liberal sprinkle of the plain flour on the bottom. (This will assist the golden syrup to thinken during cooking.)

    Sprinkle each dumpling with more plain flour.

    Pre-heat the oven when you are ready to cook to 180 degrees.


  2. Add to the bowl the 500g water

    175g brown sugar

    75g Golden Syrup

    60g butter

    12 mins at 120 degrees at speed 1 (add extra time so it comes to the boil)

    Poor over the Dumplings and hopefully it comes 3/4 of the way up. Brush the tops with a little syrup.

    Cook in a moderate oven for roughly 20 mins or until golden brown. (my Dad says they should make a 'bonk bonk' sound when tapped with a wooden spoon.)

    Serve warm with Cream / Ice cream or my favourite - butter scotch sauce. You can make extra syrup and add 30g corn flour to thicken. 



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