Though spiked with a little bit of rum, these dumplings are quite plain on their own. But drizzled in golden syrup sauce and enjoyed with malt cream, these fluffy little dumplings make the perfect flavour vessel.
Ingredients
Golden syrup sauce
Malt cream
Method
1.Preheat oven to 160ËšC and grease base and side of two 12-hole, 20ml-capacity mini muffin tins.
2.For dumplings, bring milk and butter to the boil in a small saucepan over medium-high heat. Place flour in a large bowl and pour in milk mixture. Using a rubber spatula, stir to a smooth paste; stir in egg yolks until combined, followed by rum.
3.Whisk egg whites in the bowl of an electric stand mixer on high speed until foamy (30 seconds – 1 minute). Gradually add sugar 1 tbsp at a time until sugar is dissolved, and meringue is smooth, shiny and stiff. Fold one-third of the meringue through flour mixture, then fold in remaining meringue until combined.
4.Divide batter between pan holes (you will have a little batter left over) and bake until risen and set (30-35 minutes). Run a small knife around the edges of each dumpling and carefully remove from tins. Cover with foil and keep warm until serving. Alternatively, warm in a 160ËšC oven before serving.
5.Meanwhile, for golden syrup sauce, place 100ml water, sugar, golden syrup and raisins in a deep saucepan; cook, swirling pan until mixture is a light caramel (6-8 minutes). Using a whisk and taking care of the splatter, gradually whisk in cream, then butter, until combined. Keep warm until required.
6.For malt cream, whisk ingredients in a large bowl to stiff peaks. Refrigerate until required.
7.To serve, spoon sauce into bowls then divide dumplings among sauce and top with a quenelle of malt cream.
