Warm up with boozy pud
A CLASSIC winter dessert made even better by the addition of booze (Fireball Whisky spikes the sauce with a warming hit of cinnamon).
Boozy golden syrup custard dumplings
PREP: 10 minutes COOK: 30 minutes
225g (1½ cups) self-raising flour
35g (¼ cup) custard powder 50g butter, chilled, chopped 70g (⅓ cup) caster sugar 185ml (¾ cup) milk
1 tsp vanilla extract
Creme fraiche, to serve BOOZY GOLDEN SYRUP SAUCE:
200g (1 cup, firmly packed) brown sugar
80ml (⅓ cup) Fireball Cinnamon Whisky
60ml (¼ cup) golden syrup 50g butter
To make the boozy golden syrup sauce, place all the ingredients in a large saucepan with a tight-fitting lid. Add 500ml (2 cups) water. Stir over low heat until the sugar dissolves and butter melts. Increase the heat to medium-low and bring the sauce to a gentle simmer.
2. Meanwhile, combine the flour and custard powder in a large bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine crumbs. Stir in the caster sugar then make a well in the centre. Pour in the milk and vanilla. Use a wooden spoon to mix until well combined.
3. Spoon dessertspoonfuls (about 8 heaped) of the dough into the sauce. Reduce heat to low. Cover and simmer for 15-20 minutes or until a skewer inserted into the centre of the dumplings comes out clean.
4. Divide the dumplings among serving bowls. Spoon over the sauce and serve immediately with a dollop of creme fraiche.
TIP: If you don’t like whisky, swap it for Frangelico or spiced rum.