Recipe courtesy of Masterchef at Home by Masterchef, published by Macmillan Australia, RRP: $54.99, photography by Rob Palmer; contestant portraits by Network Ten.
When you’re craving something sweet and need a quick midweek treat, this dish is sweet comfort in every bite. These sticky caramel dumplings, cooked in a rich caramel sauce, must be served with a generous dollop of Baileys cream. Yum!
Serves 4
Ingredients
DUMPLINGS
- 80 g (⅓ cup) caster sugar
- 15 g unsalted butter, softened
- 155 g self-raising flour
- 80 ml (⅓ cup) full-cream milk
- 1–2 teaspoons vanilla extract
CARAMEL SAUCE
- 280 g brown sugar
- 15 g unsalted butter
BAILEYS CREAM
- 150 ml thickened cream
- 1½ tablespoons Baileys Irish cream liqueur
Method
For the dumplings, place the sugar and butter in the bowl of an electric mixer fitted with a whisk attachment and whisk to form a creamy paste. Add the flour, milk and vanilla and mix well to form a smooth batter. Set aside.
For the caramel sauce, combine the sugar, butter and 375 ml (1ó cups) water in a medium saucepan over medium heat. Bring to the boil and simmer for 6 minutes. Whisk well to combine.
Using a tablespoon, spoon eight portions of dumpling dough into the caramel sauce and spoon the sauce over the dough. Reduce to low heat and cover with a lid. Cook for 6 minutes, occasionally turning the dumplings for even cooking. Remove the saucepan from the heat and set aside for 5 minutes.
For the Baileys cream, combine the cream and liqueur in the bowl of an electric mixer fitted with the whisk attachment. Whisk to soft peaks.
To serve, spoon one or two dumplings and a generous amount of caramel sauce into serving bowls and top with some Baileys cream.
Join the Discussion
Type out your comment here:
You must be logged in to post a comment.