March 31, 2015
- Prep: 10 mins
- Cook: 1 hr 10 mins
1 hr 10 mins
1 hr 20 mins
- Yields: 2-4
1Sauce - Place all ingredients in sc on high and leave to near boiling again, approx 1/2hr. (Alternatively, bring to boil in a pot and place into sc) While this is heating up, prepare the dumplings.
3Dumplings 1 - Mix dry ingredients together. Rub butter in. Add milk and mix well.
4(Handy tip for the butter, drop the cold butter into the dry ingreds and coat then grate into the dry ingreds.)
8Dumplings 2 - Cream together butter and sugar.
9Add egg and mix well.
10Then add flour and baking powder and mix.
11Finally add 1 Tbsp milk and mix well.
13With damp hands, roll the mix into approx 12 small dumplings.
15Carefully drop these into the Caramel Sauce mix. Place a tea towel under the lid of the sc.
16Cook on High for approx 40 minutes or high 20 minutes and then low 30 minutes.
17This quantity works well in a 3.5litre sc.
Submitted by Nikki Willis
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