When I hear the word dumplings, I immediately think of the dumplings tucked up in a winter stew or the type you’d eat at your favorite Chinese restaurant. There are, however, also many sweet dumplings and these ones I made were amazing. The warm syrupy comfort of the dumpling is cut through by the citrus cream with perfection. For this time of year, it is exactly the kind of desert that you need to be serving at your dinner table.
With little preparation, these dumplings are quick and easy to knock up. All you need is an electric whisk or blender and a pan to cook them in. You have the option to add sultanas (which I think go fantastic), but skipping the cream is not an option! It’s too good to miss.
Ingredients serves 4
- 150g butter
- 200ml warm milk
- 250g self-raising flour
- 2 tsp of cinnamon
- 1 cup of sultanas (optional)
- 300ml water
- 75g butterscotch (plus 1 tbsp)
- 125g soft brown sugar
- 1 tub cream (284ml)
- juice of half a large orange
- zest of half a large orange
- zest of one 1 lime
- Begin by whipping your double cream up thick and adding the juice of the orange and the zest of both the orange and lime. Mix together well and set aside in the fridge.
- Warm the milk slightly then add to the flour, cinnamon and 50g of butter. Mix together using either an electric whisk or a blender then add a tablespoon of butterscotch and sultanas and mix once more.
- In a saucepan, add the water, brown sugar, butterscotch and the rest of the butter. Bring to a boil and turn it down to simmer.
- Using a dessert spoon for guidance, take spoonfuls of the mixture and slide off into the pan using your finger (don’t worry to much about size).
- Poach for about 10-12 minutes turning every 2 minutes or so. You can do this in batches if all the mixture doesn’t fit in your pan.
- Put your dumplings in a bowl and use the leftover liquid to drizzle on top, then add a big dollop of cream on the side.