•  2 cups (300g) self-raising (self-rising) flour, sifted
•  ¼ cup (45g) brown sugar
•  1 teaspoon vanilla extract
•  150g cold butter, chopped
•  ½ cup (125ml) milk
•  12 small red apples

•  60g butter
•  1 ½ cup (265g) brown sugar
•  2 ½ cups (625ml) water

  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 the heat and set aside.
Place the flour, sugar and vanilla in a large bowl and stir to combine. Add 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. Serves 4–6.