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Baileys double choc baked dumplings recipe
Baileys double choc baked dumplings recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulgent Baileys chocolate sauce drizzled over fluffy dumplings for a decadent treat.
Ingredients:
  • 10.00 gm cornflour
  • 187.50 gm self-raising flour
  • 50g butter, chilled, chopped
  • 42.90 gm Dutch-processed cocoa, sifted
  • 53.75 gm caster sugar
  • 171.60 gm buttermilk
  • 4.40 gm vanilla extract
  • Thickened cream, to serve
  • Icing sugar, to dust
  • 135.00 gm firmly packed brown sugar
  • 32.50 gm Dutch-processed cocoa
  • 83.33 gm Irish Cream
  • 40g butter
Instructions:
  • Preheat your oven to 200C/180C fan-forced for the perfect cooking temperature.
  • In a 5cm-deep, 22cm round ovenproof pan, mix together sugar, cocoa powder, and cornflour. Add Irish cream, butter, and 1 1⁄2 cups of water. Cook over medium-high heat, stirring constantly, for 3 minutes until the sauce boils and slightly thickens. Remove from heat.
  • In a bowl, combine sifted flour, butter, cocoa, and caster sugar until mixture looks like fine breadcrumbs. Make a well and pour buttermilk and vanilla mixture into the flour. Mix with a knife until soft dough forms. Turn out onto floured surface, knead gently until smooth. Pat dough into a 2cm-thick, 17cm round. Use a 4cm round cutter to cut dough into 12 rounds. Place dough rounds in saucepan and cover tightly.
  • Bake for 20 minutes until dumplings are golden and cooked through. Drizzle with cream, dust with icing sugar, and serve.

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