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Ingredients

150g (1 cup) self-raising flour
2 tablespoons caster sugar
40g butter, chilled, chopped
60ml (1/4 cup) milk
Large pinch of sea salt flakes
Vanilla ice-cream, to serve
Custard, to serve

Caramel syrup

185ml (3/4 cup) golden syrup
100g (1/2 cup, firmly packed) brown sugar
50g butter
185ml (3/4 cup) thickened cream

Method

Step 1 Place the lid on a 3L slow cooker and preheat on High while you prepare your dumplings. Combine the flour and sugar in a bowl. Use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs. Make a well in the centre. Add milk and use a flat-bladed knife to stir until the mixture just comes together. Divide into 12 portions and roll gently into balls.
Step 2 For the caramel syrup, combine the golden syrup, sugar, butter, cream and 125ml (1⁄2 cup) water in a saucepan over medium-low heat. Cook, stirring, until sugar dissolves and syrup is smooth. Bring to the boil and remove from heat.
Step 3 Pour half the syrup into the preheated slow cooker. Gently place the dumplings in the syrup. Pour the remaining syrup over the top of the dumplings. Cook, covered, for 11⁄2 hours or until the dumplings are cooked through. Sprinkle with sea salt flakes. Serve with ice-cream and custard.

Salted caramel dumplings

How to make Salted caramel dumplings

Ingredients

Caramel syrup

Method