This is fail proof recipe we have used for ages during cold winter months. Easily halved and can be served with Custard.
1 1/2 cups of Cake Flour
2 teaspoon Bi Carbonate of Soda
1/4 cup of Milk
1 1/2 teaspoon salt
3 3/4 cup of water
1 1/2 cup sugar
1 1/2 teaspoon ginger powder
1/2 cup of apricot jam
1 1/2 tablespoon butter
Mix flour, ginger and salt together with the butter. Rub it with your finger tips until it resembles crumbs.
Dissolve the bi-carb in the milk.
Mix the Jam into the flour mixture and add the dissolved bi-carb and milk. Mix well.
In a large pan with a lid, boil the water and sugar together until the sugar is dissolved.
Add a spoonful batter into the sugar water (do not mix) and close the lid reducing the heat. Let it simmer for about 20 to 30min or until the dumplings are cooked. Do not take a peak in the first 15 min otherwise you will end up with pancakes and not fluffy dumplings
Serve warm with custard