salted caramel dumplings
serves 4 | prep 20 mins | cooking 1 hour 35 mins
150g (1 cup) self-raising flour
2 tbs caster sugar
40g (1/4 cup) milk
60ml (1/4 cup) milk
Large pinch of sea salt flakes
Vanilla ice-cream and custard, to serve
caramel syrup
185ml (3/4 cup) golden syrup
185ml (3/4 cup) hickned cream
100g (1/2 cup, firmly packed) brown sugar
50g butter
1 To make the caramel syrup, combine all the syrup ingredients with 125ml (½ cup) water in a slow cooker. Cover and cook on Low for 5 minutes or until the sugar dissolves and the syrup is smooth.
2 Meanwhile, combine the flour and caster sugar in a bow.. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse crumbs. Make a well in the centre. Pour in the milk then use a flat-bladed knife in a cutting motion to mix until the mixture just comes together. Divide into 12 portions and gently roll into balls.
3 Gently place the dumplings in the caramel syrup in the slow cooker and turn until the dumplings are coated in the syrup. Cover and cook on Low for 1 hour 30 minutes or until the dumolings are cooked through. Sprinkle with the sea salt flakes. Serve with ice-cream and custard.
"Man, made this. SO GOOD. Love it.”
Greg 5464
NOTES
Try these twists:
* Make it boozy: Add 2 tbs Fireball Cinnamon Flavoured Whisky with the syrup ingredients in step 1.
* Zesty: Replace half the water in the syrup with fresh orange juice. Add a little finely grated orange rind to the dumpling mixture. Sprinkle with pistachios to serve.
* Apple and caramel: Add finely chopped Granny Smith apple to the syrup mixture at end of step 1.
pocky sticks slice
serves 8 | prep 30 mins (+1 hour 30 mins chilling) | cooking 5 mins
125g plain digestive biscuits
168g pkt Pocky Strawberry Flavour sticks (contains
