Maple syrup dumplings with ice cream

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings people

Appliance/Function:

• Combi Steam oven + Induction cooktop

Equipment

1 Oven-proof induction pan
1 Large bowl

Ingredients

Maple sauce

30 g butter
¾ cup brown sugar
½ cup maple syrup or golden syrup
½ tsp salt
1½ cup water

Dumplings

1¼ cup self-raising flour or gluten-free flour
30 g butter
⅓ cup maple syrup or golden syrup
⅓ cup milk

To serve

240 g ice cream or cream

Instructions

Before you start

Preheat your combi steam oven to 180 °C and 60% or level 3 steam.

Make sauce

In an oven-proof induction pan, combine 30 g butter, ¾ cup brown sugar, ½ cup maple syrup, ½ tsp salt and 1½ cup water. Heat on induction level 5 or medium heat, stir without boiling, until the sugar is dissolved. Then bring to the boil, and simmer uncovered, for 1 minute.

Make dumplings

In a large bowl, sift 1¼ cup self-raising flour and rub in 30 g butter. Stir in ⅓ cup maple syrup and ⅓ cup milkstir until just combined. Add equal tablespoons of the dumpling mixture to the sauce.

Cook dumplings

Place in the pre-heated combi steam oven, and cook for about 25 minutes or until the dumplings are puffed and golden.
Tip: Use a smaller tray so the syrup comes halfway up the dumplings.

To serve

Divide the dumplings and sauce between bowls and add a generous scoop of ice cream or cream.

Notes

Dumplings are best made just before serving. Leftover dumplings and sauce can be refrigerated in an airtight container for 1-2 days. Regenerate on steam function.

Great recipe to batch freeze uncooked dumplings, then drop into warm syrup and steam when needed.

Nutrition