Lasagne and Golden Syrup Dumplings

Lasagne and Golden Syrup Dumplings. Cooked the meat for the lasagne in the slow cooker all day and then made two lasagne’s in my little slow cookers and golden syrup dumplings in the big one.
The other half is really glad he bought this slow cooker.

Dumplings;
Syrup:
– 3/4 cup brown sugar
– 3/4 cup golden syrup
– 50g butter
– 2 cups water
Combine ingredients in medium saucepan on stove and bring to boil then carefully pour in 3.5L slow cooker and place on high.

Dumplings:
– 1 1/2 cups self raising flour
– 1/2 cup cream
– 1/2 cup lemonade
Mix gently, roll into roughly 4 cm balls and place into syrup.
Cook on high for 60-90 mins.

Lasagne;
Meat sauce:
– 1kg mince
– 3-4 tsp minced garlic
– 2 small onions diced
– 1 tin of italian diced tomatoes
– 1 75 gram can of tomato paste
– 2x jars of pasta sauce of your choosing
– tsp italian mixed herbs
– roughly 150g of grated pepperoni
– half a punnet of sliced mushrooms
Fry/brown onions, garlic, pepperoni and mince.

Add to slow cooker and add the rest of ingredients cook on low roughly 7 hours. I refrigerated over night until making lasagne the next day.

For lasagne

I lightly oiled the smaller cookers then layered meat jar béchamel sauce (which I thinned on stove with milk as hubby finds it too thick and rich) then the soft lasagne sheets until top layer cover in béchamel and sprinkle with herbs cooked on low for 5 hours then took lid off sprinkled with a bit of cheese and cooked for a further hour lid off.

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