Quince Dumplings With Syrup - cooking recipe

Ingredients

2 large quinces, quartered
1 1/2 cups white sugar
4 cups water
1 1/2 cups self raising flour
1 tablespoon icing sugar
30 g butter
1 egg, beaten
1/2 cup milk
8 drops lemon juice

Preparation

SYRUP :
Carefully peel and core the quinces you have quartered.
Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves.
Add quince, stir, cover and return to the boil.
Simmer for 2-3 hrs or until quince has turned a deep red wine colour.
DUMPLINGS (make just prior to serving) :
Sift the flour and icing sugar together in a bowl a rub in the butter.
Combine the egg, milk and lemon juice and add this to the flour and butter mix.
Mix to form a thick batter of dropping consistency.
Gently remove quince pieces from the syrup and drain using a slotted spoon (this is easiest if the syrup is warm or hot) and set them aside in a bowl.
Add a little water so there is enough liquid for the dumplings to float.
Drop balls of batter in the syrup leaving enough room for expansion between each of them. Cover and simmer for 8 minutes or until fluffy and well risen (twice or more x their original size). Test with a wooden skewer.
Lift them out and put a few more balls in to cook.
Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!