Golden Syrup Dumplings (Horse Shit Pudding)

1 T butter
1 egg
1 cup water
1 T butter
1 cup S.R. flour
a little milk
1/2 cup sugar
1 T golden syrup

Method: Rub 1 T butter into S.R. flour. Beat egg with a little milk, then mix into flour & form dough. Divide the mixture into balls and drop into boiling syrup made of water, 1/2 cup sugar, 1 T butter & golden syrup. Simmer for 20 minutes.

Source: contributed by Dale Weckert in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.43.

Sponge Lumps for Soup

One egg and 1 tablespoon water; beat well together, add enough S.R. flour and a little grated nutmeg to make the mixture as stiff as dumpling dough. With a teaspoon drop little lumps into soup and boil 10 minutes.

Source: contributed by Mrs. J. Obst in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.8.

A Tasty Dinner

This combination makes a very tasty dinner. Boiled pickled pork, dumplings and stewed quinces thickened with a little cornflour. Dumplings: S.R. flour and water the consistency of scones. These may be boiled with the pork for 10 minutes.

Source: contributed by Mrs Vic Kappler in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.13.

Steak Casserole with Orange Dumplings

750g blade or skirt steak
1 tabspn plain flour
freshly ground pepper and salt
1 tspn dry mustard
1 tspn brown sugar
2 tabspn tomato sauce
1 tspn Worcestershire sauce
1 cup beef stock
1 onion, finely chopped
1 tabspn finely chopped parsley

Dumplings
1 cup SR flour
1/2 tspn salt
2 tabspn butter or margarine
1 tspn orange rind combined with orange juice and water (about 1/2 cup)

Method: Cut meat into cubes. Combine flour, salt, pepper, mustard and sugar and coat the meat. Place in an ovenproof casserole. Combine remaining ingredients and pour over meat. Cover casserole and cook in a moderate oven for 1&1/2 hours (350F, 180C). Place dumplings on top of meat in casserole, cover and cook for a further 20 minutes.

Orange Dumplings
Sift flour and salt into a mixing bowl, rub in butter. Add orange rind and mix to a soft dough with juice and water. Use a wet spoon to drop portions on top of bubbling casserole, away from the sides.

Source: contributed by Jo Fuller in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.15.

The Savoury Balls

1/2 lb self-raising flour

1 teaspoon chopped parsley

1/4 teaspoon salt and pepper

2 to 3 oz. finely chopped suet

A pinch thyme and sage

Water to mix

Method: Mix all the dry ingredients and make into a light dough with cold water. Divide into small balls, roll each in flour, and drop into the boiling stew. The same balls may be cooked with a boiled leg or shoulder of mutton. For a change, add a small minced onion to the above ingredients.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.31.

Dumplings

2 cups Plain Flour

2 Eggs

1/2 tspn Salt

8 slices Bread - cut into cubes, no crusts

Cold Water

Method: Boil water and salt in large saucepan, add beaten eggs to the flour, add salt. Add water and mix into a dough. Add the bread cubes, mix and form in a football shape. Coat with extra flour and add to the boiling water. Cook 1/2 hour. Cut into slices 1cm thick and serve as accompaniment to roast chicken or duck, braised steak or boiled smoked pork.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.31.