Warm up with boozy pud

Stanthorpe Border Post - - LIFESTYLE - Recipe by Michelle Southan Photo by Vanessa Le­vis

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

Method 1.

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.

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