Busting out an old school recipe for delicious caramel dumplings. A great desert option that is easy to make and goes well with vanilla ice-cream any time of year.
Serving size: 4
Ingredients:
1 1/4 cups organic unbleached white self raising flour
pinch of himalayan salt
60 grams chilled butter (cubed)
1/2 cup milk
1/2 teaspoon organic vanilla essence
Caramel Sauce
1 1/2 cups of water
1 cup of brown sugar (firmly packed)
1 tablespoon butter
pinch of himalayan salt
Method:
- In a medium size bowl combine the flour and salt, then use your fingertips to rub in the butter cubes until you have a mixture that resembles bread crumbs.
- Stir in the milk and vanilla until you have a smooth dough.
- Roll a heaped teaspoon of mixture into round balls.
- For the caramel – put the water, sugar, butter and salt in a medium to large base saucepan over high heat. Bring to the boil and then remove from heat.
- Gently drop the balls of dough evenly into the hot caramel sauce.
- Place the sauce pan back onto low heat and cook with the lid on for about 20 minutes or until the dumplings are cooked through.
- Serve hot with vanilla ice-cream.
Vegetarian
