This nostalgic treat delivers maximum cosy vibes with minimal effort. Each dumpling soaks up that luscious caramel sauce as it cooks, turning into sweet little clouds of joy.
You will need
Serves 2-4
- 140g self-raising flour
- 30g plant-based butter
- 80ml oat milk
- 80ml golden syrup
For the caramel sauce:
- 30g plant-based butter
- 150g brown sugar
- 100g golden syrup
- 1/2 lemon, juiced
- 375ml water
Optional, for serving:
- Dairy-free vanilla ice cream
Recipe: Simon Toohey
Directions
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Step 1
In a mixing bowl, combine the flour, plant-based butter, oat milk, and golden syrup. Stir just until a soft dough forms. Cover and let it rest for a few minutes at room temperature while you prepare the sauce.
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Step 2
In a large saucepan, combine all the caramel sauce ingredients. Heat gently over medium heat, stirring until everything is melted and the sugar has dissolved. Bring the mixture to a gentle simmer.
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Step 3
Using a wet tablespoon (or wet hands), scoop portions of dough and gently drop them into the simmering syrup one at a time. Cook on low heat for about 25 minutes, or until the dumplings are puffed, cooked through, and the syrup has thickened slightly. While they cook, turn the dumplings occasionally to ensure they cook evenly.
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Step 4
Spoon the dumplings into bowls, drizzle with the warm caramel sauce, and serve with a scoop of vanilla ice cream if you like.
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Recipe: Simon Toohey
