It's no secret that I love the classics.
There’s nothing quite like flicking through the pages of a retro Women’s Weekly cookbook or CWA recipe book; I mean who doesn’t want a few tips on maintaining a tidy household alongside a recipe for chutney?!
All jokes aside, and for me at the moment trying to maintain a tidy household is a joke, I love taking those recipes and giving them a little revamp where I deem necessary.
Don’t get me wrong, messing with a recipe isn’t always the best idea. It’s usually when I have to substitute ingredients according to my pantry stock that things get altered, or because I think it needs a bit of preening.
Which brings me to butterscotch dumplings, a favourite from many a childhood no-doubt and perfect comfort food on a chilly winter’s evening.
While it’s a recipe great in its retro form, my version just adds a touch more texture, a little less sugar and I’d like to think, an even more delicious flavour.
I would like to say that my lads loved it, but between Mr Everyday Baker and I, they just didn’t get a look in: dumplings demolished before they even knew they existed.
Maple Syrup Dumplings
¾ cup self-raising flour
½ cup almond meal
½ teaspoon baking powder
30g butter, chopped
1/3 cup buttermilk
¼ cup maple syrup
½ cup brown sugar
¼ cup maple syrup
1 ½ cups water
Place the flour, almond meal and baking powder in a bowl and rub the butter through using your fingertips until you reach breadcrumb consistency (use a food processor if you’re short on time or patience).
Add the milk and maple syrup, cutting with a butter knife until the mixture comes together.
Make your sauce by combining all ingredients in a saucepan over medium heat, stirring until sugar is dissolved and butter is melted.
Roll your dumpling mixture into balls and drop into the sauce, simmering for 25 minutes or until the dumplings are puffy and golden.
Serve with cream, ice cream or natural yoghurt.