baked caramel dumplings

  • 2 cups (300g) plain flour
  • ¼ cup (45g) brown sugar
  • 2 teaspoons baking powder
  • 150g unsalted butter, chopped
  • ½ cup (125ml) milk
  • 1 teaspoon vanilla extract
  • double (thick) cream, to serve
  • icing sugar, for dusting

caramel sauce

  • 40g unsalted butter
  • 1½ cups (265g) brown sugar
  • 2½ cups (625ml) water
  1. ​To make the caramel sauce, place the butter, sugar and water in a small saucepan over medium heat and bring to the boil. Cook for 2 minutes or until reduced slightly. Set aside. 
  2. Place the flour, sugar, baking powder and butter in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the milk and vanilla, while the processor is turning, until a smooth dough forms. 
  3. Turn out the dough onto a lightly floured surface and divide into 6 equal portions. Place in a 1.5-litre-capacity oven-proof dish. Pour over the caramel sauce and cook at 180°C for 30 minutes or until cooked when tested with a skewer. Serve with the cream and dust with icing sugar.  Serves 6.
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