This recipe is a real crowd-pleaser and perfect for when unexpected guests arrive as it only takes 10 minutes to make. It has a lovely rum and cinnamon taste and if you use rum essence it can be non-alcoholic too.
Course Dessert
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 6
Ingredients
Syrup
2.5cupsBoiling Water
1.5cupsSugar
1TablespoonButter
1TablespoonLemon Juice
1TeaspoonCinnamon
1TeaspoonGround Ginger
2TeaspoonsRum Essence
Dough
0.5cupApricot Jam
0.5cupButter
2TeaspoonsBaking Soda
1.5cupsFlour
1pinchSalt
Instructions
Stove Top Version
Syrup
Add all the ingredients for the syrup in a saucepan.
Stir over high heat until the sugar has melted.
Dough
In a saucepan melt the butter and apricot jam, stirring continuously.
Stir in the baking soda.
Stir in the flour and salt.
Microwave Version
Syrup
Add all the ingredients for the syrup into a microwave proof bowl.
Microwave on 100% until the sugar has melted and the syrup boils. Stir every now and again as you do so.
Dough
Place the butter and apricot jam into a microwave proof bowl and microwave in 100% for 1 to 2 minutes to melt.
Stir in the baking soda.
Stir in the flour and salt.
Baking (both versions)
Pour the syrup in a 12" / 30cm diameter by 3" / 8cm high, greased, microwave proof dish.
Scoop spoonfuls of the dough mixture into the syrup.
Cover the dish and microwave on 100% for 5 minutes
Serve warm in bowls, drizzled with the sauce.You can also serve this with custard or ice cream