Apple and caramel dumplings – DHSPC #3
Apple and caramel dumplings
Autumn has arrived in full force. Days of cold and rain are interchanged with lovely sunny but chilly days. The leaves are falling and the ones that hang on with all their might, will soon succumb to the force of the wind and fall down to the ground. Autumn for me is also the perfect time for comforting dishes. Dishes that make you feel loved, warm and cosy inside or as this cover of the Donna Hay Magazine says ; “warm the soul”. I could certainly not say it any better then that. So for the 3rd installment of the Donna Hay Styling and Photography challenge I figured this would make the perfect dish for this time of year; Apple and caramel dumplings. Photo by William Meppem and styling Justine Poole ( I can’t seem to find a website of her.. Anyone knows?)
In terms of the photo that goes with this gorgeous recipe; don’t be fooled by it’s apparent simplicity. For me this image oozes comfort, warmth and autumn. Make sure to look at all the elements and think of how they work together to make this is a cover worthy image. And if you do not have that exact pan, use something similar. You know the drill… Not mandatory to use the exact same items! But do pay attention to textures used, materials used and placement of items. But let’s first start by giving you the recipe you’ve all been waiting for.
Apple and caramel dumplings
Yield: 4-6
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Ingredients:
- 300g self-raising flour (sifted)
- 45g brown sugar
- 1 teaspoon vanilla extract
- 150g butter (cold, chopped)
- 125ml milk
- 12 small apples (red)
caramel sauce
- 60g butter
- 265g brown sugar
- 625ml water
Directions:
| Preheat oven to 180 C (320 F). To make the caramel sauce, place the butter, sugar and water in a large, heavy-based saucepan over high heat, stirring until the sugar is dissolved. Bring to the boil, then remove from heat and set aside. | |
| Place the flour, sugar and vanilla in a large bowl and stir to combine. Ad the butter and, using your fingertips, rub it into the flour mixture until it resembles fine breadcrumbs. Gradually add the milk, stirring until a dough forms. Divide the dough into 6 round pieces, place into the caramel mixture and top with the apples. Bake for 30 minutes or until the dumplings are cooked when tested with a skewer. | |
Note
the size of the apples used in this recipe is really fairly small. There is another image in the magazine where they show a spoon in the pan and the apple is just slightly bigger then the spoon. You can actually see it already on the spoon in the image.. Just thought I mention it!
I just received an email from Laura at Tiramisu who tested the recipe and wanted to let you know that it seems there might be some issues with the qty's in the recipe. Twelve apples seems to be too much for the recipe, as well as the size of the dumplings if making the stated amount of 6 will mean it is going to be ridiculously big. Also the sugar vs water qty's for the caramel sauce appears to be strange as Laura did not get anything resembling caramel. I will be testing the recipe this week too to see how it goes. Any changes will be reported here! Let me know if you run into issues!
PS2: I tested the recipe myself and it does seem that there is something wrong with the caramel qty's. If you still want to make this recipe (and it is quite tasty!) then I would suggest you use an alternative caramel recipe. I made 5 smaller dumplings and already halved the qty's for the dough. So you'll be having leftovers, but that's not so bad. I tried cooking the caramel separately but it just does not thicken. So if you have a caramel sauce recipe you trust; feel free to use that. You can also leave a comment here with your recipe if you want...
Recipe from Donna Hay Magazine
While I was reading the recipe I was wondering if it was such a good choice. I have a bad bad reputation when it comes to dough and quite frankly it goes wrong more times then I care to admit. On top of that; it sounds weird just to dunk pieces of dough into a caramel sauce and expect them to come out right.. but ok.., I’ll give it the benefit of the doubt! It looks delicious and sounds delicious so that’s gotta count for something.
And then the rules again!
- Once a month (on the 3rd of the month) I will give you a recipe plus the accompanying photo out of the Donna Hay magazine. I will try to make it seasonal but can’t promise anything.
- You have that same month to produce your post. You can post it any day you like just as long as you finish it before the end of that month at the latest.
- You have to produce that recipe, alterations to the recipe are allowed to make sure any dietary restrictions are met. But only minor changes!
- You have to cook and STYLE the recipe trying to replicate the photo as best as you can. If you think you can do a better job then the original photo, by all means feel free to make your own changes to the styling.
- Shoot the dish and then write a blog post about it. It would be great to add notes on how you took the photo and how you styled the dish, so that other people can learn too.
- Link back to this months blog post about the challenge and link back to the Donna Hay Challenge page here
- Leave a message on the post that is up here for that month, saying that you completed the challenge and link to the post on your site so others can find it too.
- If you want to use the original photo in your blog post as well as the recipe be sure to link back to the Donna Hay website plus the photographers website. They will both always be mentioned in the monthly challenge posts.
Each month a winner will be picked who will be featured in the Hall of Fame page. If you like you can add a badge to your site saying that you are taking part in this competition. The badge is featured below and should link back to this page.
Above all this challenge is about having fun styling and photographing a dish by taking Donna Hay as our great example. You can join all months or whenever you feel like joining in. Using an example of the great photographers that Donna works with, I always find that it is a good learning experience to see how did they light the scene, where does the light come from and how did they manage to make it look so beautiful. Try and analyze all of that and then come up with your own version.
While taking food photos is all about finding your own style and certainly not copying anyone else, it does help to analyze how your hero’s do their job. It’s about learning to light and style a scene properly. In no way am I trying to suggest you copy another person style. Find your own unique style! This challenge is just a tool to help you along the way..
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
Delicious! Was really sad that I missed the last one. definitely going to get down to this soon!
[Reply]
Simone (junglefrog) — November 3rd, 2011 at 22:35
Whoohoo! Great! Hope to see your entry soon..
[Reply]
Love the idea of the recipe!
Though on a second look the picture is difficult! will require some very hard thinking on my side of the table… quite a challenge!
[Reply]
Simone (junglefrog) — November 3rd, 2011 at 22:35
Yeah I think it looks deceptively easy to do but isn’t…
[Reply]
Astrid — November 4th, 2011 at 10:31
just one more thought: we are not doing the full cover, do we?
Simone (junglefrog) — November 5th, 2011 at 15:25
He Astrid. No not the full cover (lol… that would be fun, including the layout and everything) But no, just the pic! The cover was easier to copy then the photo inside the magazine.
wow ! this is finger licking good
[Reply]
Simone (junglefrog) — November 3rd, 2011 at 22:35
It looks incredibly tasty. I just hope I’m gonna be able to make it
[Reply]
I’m really looking forward to what the participants will come up with!
Cheers,
Rosa
[Reply]
Simone (junglefrog) — November 3rd, 2011 at 22:36
Thanks Rosa, so do I!
[Reply]
Thsi looks fantastic ,inviting and yummy:)
[Reply]
Simone (junglefrog) — November 3rd, 2011 at 22:38
Thanks! Are you joining in too?
[Reply]
That looks amazing! I have that issue as well, so I can really study it hard! Loved that you choose a completely different style and photo to push our tush.
Looking forward to everyone’s photo and commentary.
[Reply]
Simone (junglefrog) — November 3rd, 2011 at 22:38
Haha.. yes, it should not get too easy, right?
[Reply]
Simone, I will really try to participate this month.
First I will have to find the magazine, so I can have the “original” on hand. Luckily I have seen small organic apples like the ones in the photo in my local vitamin store before. Hope they still have some.
Greetings from Colorado.
Kirsten
[Reply]
Simone (junglefrog) — November 3rd, 2011 at 22:39
He Kirsten! I send you an email as well, but just so you know; this is an issue of jun/juli 2009 so you will not be able to find it in any regular store. Just thought I mention that!
[Reply]
Wow, this recipe definitely sounds scrumptious. I will have to give it a try for the holidays.
This is the first time visiting your site and I look forward to coming back to get more great ideas on cooking.
Thanks
[Reply]
Simone (junglefrog) — November 3rd, 2011 at 22:41
Thanks David! Hope you come back more often!
[Reply]
I wonder if those apples are a type of crab apple, which tend to be wonderfully tart and can be quite small.
[Reply]
Simone (junglefrog) — November 3rd, 2011 at 22:40
It wasn’t mentioned in the recipe what type of apples these are but you could very well be right as they do look so small!
[Reply]
What an amazing photo… so inviting and seasonally appropriate. Will try to join in this month, if only to make this to eat!
[Reply]
Simone (junglefrog) — November 5th, 2011 at 15:26
It does look very delicious doesn’t it?I hope you can join this month too!
[Reply]
Jammer dat ik vorige maand gemist heb, met al die hondenmiserie thuis had ik er echt geen tijd voor. Alhoewel ik er echt veel zin in had, denk van hem toch nog te maken (de foto). Deze zal ook moeilijk zijn om te halen, maar ik blijf het volgen!
[Reply]
The photo is beautiful as usual, but it will be though one. Even when it comes to small apples and props. I love the combination of steel blue with red and of course I don’t have anything like that. It will be hard to replace it. I hope I will find my way around it.
[Reply]
Simone (junglefrog) — November 5th, 2011 at 23:33
He Magda, I’m not so sure I have all the items that look like this either but it can be any plate that looks a bit like it and a baking tin would look pretty much like the tin they used in the photo. A teatowel cut in two and you’re already half way there. I think my biggest challenge is going to be to find small apples!
[Reply]
I so much love your Doona hay’s challenges!! I buy every month her magazine too! I have not yet made this tasty looking recipe because I am on a diet right now!
Good luck with the entries!
[Reply]
Simone (junglefrog) — November 5th, 2011 at 23:33
You can always make it for someone else Sophie!
[Reply]
Wow, I loved the food in this photo. Who knows. I might give this one a go, Simone. Although, I need to find small apples! I think you’ll do fine with the pastry.
[Reply]
Simone (junglefrog) — November 5th, 2011 at 23:34
Not so sure about the pastry Angela, but I’ll give it a try for sure!
[Reply]
Door al het gedoe van de afgelopen tijden heb ik geen tijd gehad om mee te doen. Nu ga ik weer het recept printen en een poging wagen, want ik blijf het heel leuk vinden.
[Reply]
Simone (junglefrog) — November 9th, 2011 at 00:20
Ja zou super zijn, maar let even op dat er problemen zijn met het recept! Zie de notities bij het recept zelf…
[Reply]
dharson — November 15th, 2011 at 20:14
Ok, ik heb het gelezen thanx.
Ik dacht ik maak het nu, maar ik heb niet de juiste lampen voor een foto binnen, dus ik ga het van de week maken!
Heb er helemaal zin in