It was coming up to Christmas, the weather was unbelievably cold (max of 14 degrees), I had heaps of glace cherries and was in need of a heartwarming pud. I was looking for something simple to make, checked the pantry & fridge & decided to make these delicious dumplings. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

 

Ingredients

Dumplings

Dry ingredients 

225 g Bakers' Magic Gluten free flour

1 tsp Baking powder

1/8 tsp Salt

75 g Light brown sugar

15 g Cocoa

50 - 75 g Coconut

Wet ingredients 

1 Egg

60 - 100 g Milk

2 tsp Vanilla essence

100 g Butter

250 g Glace cherries (chopped)

 

Milk & Coconut - Add 60 g of milk if putting in 50 g of coconut or 100 g of milk if putting in 75 g of coconut. 

 

Sauce

300 g Water

300 mL Thickened cream

250 g Light brown sugar

150 g Butter

15 g Cocoa

 

Serves 8

 

Dairy Free

Instead of 150 g of butter in the sauce use 90 g of the substitute (Cocoa butter or coconut oil). If using a dairy free margarine add 150 g. When preparing the dumplings melt the substitute if it is not liquid at room temperature. Substitute water for the milk. 

  

Method

Dumpling Dough

Mix together the dry ingredients. I usually add the coconut after I've gotten the lumps out of the other ingredients.

Add in the chopped glace cherries.

Melt the butter. 

Warm the milk a little & mix it with the melted butter. We don't want the butter to solidify.

Add in the vanilla essence & egg.

Whisk with a fork to combine.

Pour the wet ingredients onto the dry ingredients.

Using a wooden spoon or spatula to combine the ingredients. At first it will be quite liquid but will get thicker.

Let this mixture sit for approximately 30 min. During this time the coconut will absorb some of the liquid. 

Make the sauce.  

Sauce

Put all the sauce ingredients into a wide saucepan. I use a 24 cm diameter stainless steel one.

Place on top of a cooktop on a low heat. 

Let it come to the boil & then turn off the heat until you're ready to cook the dumplings.

Preparing the dumplings

Put the dough on a clean work surface.

Roll it into a sausage shape.

Using a sharp knife cut the sausage into 20 ~ equal portions.

Take one portion cut it in half. Taking one half roll it into a ball between the palms of your hand. Do the same with the other half. Place both on a plate/cutting board.

Repeat for the rest of the dough portions. 

Cooking the dumplings

Check the sauce - ensure the butter is completely melted before adding the dumplings.

Turn the heat up so that the sauce is rapidly boiling.

Carefully add the dumplings to the boiling sauce.

Cook for 4 - 5 mins. 

Serve immediately with cream and/or ice-cream.

and simply enjoy!!!!