Name: Butterscotch dumplings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 1 cup self-raising flour; 60 gram butter, chopped; 2 tablespoon water; 1 tablespoon golden syrup; ice-cream, to serve; Butterscotch sauce; 1 1/2 cup water; 3/4 cup firmly packed brown sugar; 30 gram butter; 2 tablespoon golden syrup

Ingredients

1 cup self-raising flour

60 gram butter, chopped

2 tablespoon water

1 tablespoon golden syrup

ice-cream, to serve

Butterscotch sauce

1 1/2 cup water

3/4 cup firmly packed brown sugar

30 gram butter

2 tablespoon golden syrup

Method

Butterscotch dumplings

1.Preheat oven to moderate, 180°C. Lightly grease a shallow 2-litre ovenproof dish.

2.Sift flour into a large bowl. Rub butter in using fingertips until mixture resembles breadcrumbs. Add water and golden syrup and mix to a soft, sticky dough.

3.Divide dough into 6-8 equal portions. Mould into round dumplings. Place dumplings in prepared dish.

4.Make Butterscotch Sauce as per method below.

5.Pour sauce over dumplings. Bake for 20 minutes. Spoon sauce over dumplings again and cook for a further 10 minutes until dumplings are golden. Serve immediately with ice-cream.

Butterscotch sauce

6.Combine all ingredients in a small saucepan. Stir over low heat until sugar has dissolved. Bring to boil. Remove from heat.

There is little sugar in the dumplings as the sauce is very sweet.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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