malted dumplings
 with whiskey maple sauce

  • 1½ cups (225g) self-raising flour, sifted
  • ⅓ cup (50g) malted milk powder 
  • ¼ cup (45g) brown sugar 
  • 100g cold unsalted butter, chopped 
  • ⅓ cup (80ml) milk 
  • icing sugar, for dusting 

whiskey maple sauce

  • 30g unsalted butter, chopped 
  • ¾ cup (135g) brown sugar 
  • 1 cup (250ml) water 
  • ¼ cup (60ml) maple syrup 
  • ¼ cup (60ml) whiskey
  1. Preheat oven to 180°C. To make the whiskey maple sauce, place the butter, sugar, water and maple syrup in a small saucepan over high heat and bring to the boil, stirring. Remove from heat, add the whiskey and set aside. 
  2. Place the flour, malt and sugar in a large bowl. Add the butter and rub into the flour mixture using your fingertips until it resembles fine breadcrumbs. Gradually add the milk, stirring, until a soft dough forms.
  3. Divide the whiskey maple sauce between 2 x 2½-cup-capacity (375ml) ovenproof skillets or dishes and top with spoonfuls 
of the dough. Place on a large baking tray and cook for 18–20 minutes or until the dumplings are golden and cooked through. Dust with icing sugar to serve. Serves 4–6.
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