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Boozy golden syrup custard dumplings recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Winter dessert with Fireball Whisky spiked sauce for a cozy, comforting treat.
Ingredients:
  • 225g (1 1/2 cups) self-raising flour
  • 35g (1/4 cup) custard powder
  • 50g butter, chilled, chopped
  • 70g (1/3 cup) caster sugar
  • 185ml (3/4 cup) milk
  • 4.40 gm vanilla extract
  • Crème fraîche, to serve
  • 200g (1 cup, firmly packed) brown sugar
  • 80ml (1/3 cup) Fireball Cinnamon Whisky
  • 60ml (1/4 cup) golden syrup
  • 50g butter
Instructions:
  • For the boozy golden syrup sauce, combine all ingredients in a large saucepan with a tight-fitting lid. Pour in 500ml (2 cups) water. Heat gently until sugar is dissolved and butter is melted. Increase heat to medium-low and simmer gently.
  • In a large bowl, mix the flour and custard powder together. Use your fingertips to crumble the butter into the mixture until it forms fine crumbs. Add the caster sugar and create a well in the center. Pour in the milk and vanilla, then stir with a wooden spoon until fully combined.
  • Place heaping spoonfuls of the dough into the sauce and lower the heat. Cover and gently simmer for 15-20 minutes until a skewer inserted into the center of the dumplings comes out clean.
  • Portion the dumplings into individual serving bowls, then drizzle the sauce on top and garnish with a dollop of crème fraîche before serving immediately.

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