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
- 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.
- 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.
- 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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