Ingredients
11⁄4 cups self-raising flour
1 tsp ground cinnamon
50g unsalted butter, chopped
2/3 cup milk
1 tsp vanilla essence
Thickened cream, to serve
SALTED CARAMEL SAUCE
3 cups water
1 1⁄2 cups brown sugar, firmly packed
1⁄2 cup golden syrup
50g unsalted butter, chopped
2 tsps sea salt flakes
Method
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Sift flour and cinnamon into a large bowl. Rub in butter until mixture resembles breadcrumbs. Using a table knife, stir in milk and vanilla until mixture forms a sticky dough.
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To make salted caramel sauce, combine all ingredients in a large saucepan (20cm in diameter). Stir over a low heat until sugar is dissolved. Bring to boil.
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Drop heaped tablespoons of dough carefully into sauce. Reduce to a medium to low heat. Cover pan. Simmer for about 20 minutes, or until dumplings are puffed and cooked through.
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Serve hot dumplings immediately with sauce and cream.
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TIP: It’s important not to lift the lid off the saucepan while cooking as too much steam will escape, affecting the texture of the dumplings.