Butterscotch Dumplings
Serves 6
1 cup self-raising flour
60g butter, chopped
2 tablespoons water
1 tablespoon golden syrup
ice-cream, to serve
Butterscotch Sauce:
1 1/2 cups water
3/4 cup firmly packed brown sugar
30g butter
2 tablespoons golden syrup
1. Preheat oven to moderate, 180°C. Lightly grease a shallow 2-litre ovenproof dish.
2. Sift flour into a large bowl. Rub butter in using fingertips until mixture resembles breadcrumbs. Add water and golden syrup and mix to a soft, sticky dough.
3. Divide dough into 6-8 equal portions. Mould into round dumplings. Place dumplings in prepared dish.
4. Butterscotch sauce: combine all ingredients in a small saucepan. Stir over low heat until sugar has dissolved. Bring to boil. Remove from heat.
5. Pour sauce over dumplings. Bake for 20 minutes. Spoon sauce over dumplings again and cook for a further 10 minutes until dumplings are golden. Serve immediately with ice-cream.
Top Tips:
There is little sugar in the dumplings as the sauce is very sweet.
Ok with this make sure you cook it in a shallow but long oven-proof dish as the balls do expand. I’d also double the dumpling mix as there is a lot of sauce. Well there was when I made it as I used a small deep casserole dish. Will be making again though as this is mmmmmmmmm :love:
Just served this up to my family and they all loved it. Only negative from them was I didn’t make more.
This is a winner. 😀
MMMMMM YUM, I used a long but shallow baking pan, and I made restaurant quality dumplings, delish, and for me it’s an added bonus, I’m not normally such a brilliant cook, but these, would even be a winner with un-certain in-laws, they’ll love u after it! 😎 :happy: