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

SERVES: 4

PREP: 10 minutes

COOK: 30 minutes

Ingredients

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 dessert-spoonfuls (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.