Method

• Combine all the syrup ingredients in a medium heavy based sauce pot with a tight-fitting lid
• Bring to a simmer.
• Meanwhile make the dough – melt the butter and jam together and add the bicarbonate of soda and stir to ‘fizz’ the mixture.
• Sieve the cake flour and cinnamon together.
• Add the melted butter and jam mixture to the flour mix with a little bit of water – it needs to come together resembling a thick, wet dough.
• Once syrup is boiling, spoon tablespoon scoops of the dough mixture into the syrup.
• Cover the pot with the tight-fitting lid, turn the heat down to low and cook for 15minutes without lifting the lid.
• After 15minutes, remove the lid and reduce the sauce for a further 3-5minutess
• Serve warm with clotted cream or crème Anglaise.

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