Mum's Choice Major Prize Recipe Winners

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    We saw so many delicious recipes submitted to the Kambrook Mum's Choice Awards competition, and even though we had 12 winners, it was still a difficult decision. A big thank you to everyone who entered.

    In the end, we selected the following winners:

    Major Winners receiving a Kambrook Pink Pack, including a Blitz2Go, Bench Mixer and Stick Mixer are:

    Amanda from Frewville with her Armenian Cake recipe

    This cake means a lot to me as it is a recipe passed down from my great aunt Alice. Here is a photo of her carrying my cousin, and my dad carrying me on my christening day. She was a great cook, and taught me many tricks. Everytime I made this cake she critiqued it and told me how to improve it! She would also have told me not to share it, but I don't mind letting other's enjoy her favourite cake too!

    Dyane Canha with her Strawberry Dumplings recipe

    Dumplings with plums, also called Knedle, is a legendary dish in the Wrobel family. The legend is that ONLY Grandma Dana from Poland knows how to make them. So a few years ago my dear husband's family were on a mission to learn the recipe and make it themselves. The end result; however, would be a big lump of dough that had to be thrown out. We were horrified at the thought that REAL Polish dumplings would disappear from our future dinner tables forever.  After much supervision from Grandma Dana and with much trial and error, a few of us managed to master the recipe. My husband's cousin also gave me a few tips on making the dough just perfect. I must say it is a labour of love for dumplings that kept me going. My first attempt at the dough turned out rather sticky. It wasn't bad, but maybe too much potato. However, it was a step in the right direction! My second attempt was almost perfect, but had a little too much flour. It was my third attempt that made me feel great pride to be part of a wonderful Polish family. The mystery of how to make plum dumplings was revealed to me and the taboo that you had be a Polish Grandmother to make them was broken.

    Find both of these recipes further down on this page.


    Lisa Grozdanovska

    Michelle McKay

    Selina Hoyer

    Anna Kuppe

    Chantelle Dunk

    Jess Brennan

    Jenna Williams

    Katrina Rees

    Ambre Hovenga

    Stacey Dale

    We're sharing the recipes from the two major winners.




    • 2 cups SR flour
    • 2 cups brown sugar
    • 125g butter
    • 1 tsp Bicarb soda
    • 1 cup milk
    • 1 egg, well-beaten
    • 1 tsp nutmeg
    • Fruit (optional)


    1. Crumble together: 2 cups SR flour, 2 cups brown sugar, 125g butter
    2. Spread half of the mixture on the bottom of cake tin. Dissolve: 1 tsp Bicarb soda dissolved in, 1 cup milk
    3. Add 1 egg, well-beaten and 1 tsp nutmeg and pour this mixture into the remainder of the crumble mix in the bowl.
    4. Spread this onto the base, put slices of fruit (recommend sliced pear, apple or poached quince) on top if desired. Bake 1 hour at 180C
    5. Leave in the tin for 15 minutes before removing.





    • Around 1.3 kg of potatoes
    • 10 flat tablespoons of unbleached flour
    • 2 eggs
    • a pinch of salt
    • Strawberries or plums (whichever is in season)
    • 2 cups breadcrumbs
    • 1 cup caster sugar
    • 1 tbsp cinnamon powder


    1. Boil the peeled potatoes. Mash the potatoes while still hot to a puree consistency. Leave overnight for at least 24 hours, should be sticky.
    2. Add the rest of the ingredients to the potato mash and knead into a dough.
    3. Roll the dought and cut into square shapes. Add a strawberry to each square.
    4. Cover with another square piece and press together to form a ball. (alternatively, if cut the squares slightly larger and wrap the strawberry in it, forming a ball.)
    5. Boil water in a large squace pan.
    6. Add 15 dumplings to the boiling water. Stir occasionally to stop them from sticking to the bottom of pan.
    7. They are done when the dumplings rise to the top.
    8. Add breadcrumbs, cinnamon and sugar to a heated frypan, lighty toasting them. Stir continuously. Remove from the heat and allow to cool. Then roll the dumplings in the breadcrumb mixture and serve.

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