Whisky Marmalade and Thyme Dumplings

Whisky Marmalade and Thyme Dumplings

Hand Carved Spoon
Whisky Dumplings

*Wipes sweat from brow
This photo-shoot was… time consuming, but on the bright side, I feel like an absolute boss having just learnt how to use my little camera on Manual mode and jumped straight into the deep end with these whisky marmalade dumplings! I did almost rage at the dog for attacking the cat for attacking the other cat about half way through because I was seriously feeling the stress, but my god, I am so much happier with the results! Also, I’ve been getting messages left, right and centre about the teaspoons that I mentioned in my last recipe, the hand carved ones that my sister in law bought back from Saudi Arabia, and so it was only logical for me to feature them in today shoots so I could show them off to you all! I still can’t get over how pretty they are!!

This recipe draws inspiration from soo many places, I’ve made the more common and very popular Brown Sugar Dumplings before, and they were just divine, but today I felt like something with a more complex a flavour than just… well… sugar, and so these gorgeous whisky marmalade dumplings were born! Firstly, a massive amount of inspiration was drawn from the Orange and Whisky Naturally Berry jam that I fell in love with at Higher Society Eatery a few months back. Secondly, a creation that was baked for us when we last visited the gorgeous Pauline Rance, Jam Rollies, pastry parcels filled with fruit and then stewed in a mixture of water and jam in the oven. AND Thirdly, a post I stumbled across on Instagram. I feel awful, but for the life of me I can’t remember whose recipe it was or exactly what the recipe was, but I know it utilised citrus and herbs! I was shocked, I’d never tried to use herbs in a sweet dessert before, so I left a comment and was promptly informed that I simply MUST try it, that herbs really elevate the citrus notes, and so… here I am, trying it!

{ UPDATE: It was Lauren from Fold Gently’s recipe!!! She baked a stunning orange and rosemary cake. Make sure you head across and show her some love! }

These dumplings are so quick and easy, which makes them a perfect recipe to whip out when you have company. Literally within a matter of 10 minutes you can have the syrup bubbling away on the stove-top and the dumpling batter made! Pre-made desserts are all well and good, but there’s nothing quite like serving up hot, fresh whisky marmalade dumplings to wow your guests and make you feel like king/queen of the kitchen. The combination of the orange citrus, whisky and butter makes for a gorgeously complex and warming syrup, just the thing needed to take the edge off of a feels like -5 degree Celsius evening in Ballarat. Wrap that syrup around an amazingly soft and fluffy dumpling, then top it off with a little sprinkle of thyme to cut through the rich butter… maybe a little scoop of ice-cream too?? And you have yourself a winning Winter dessert.


MY TOP TIPS FOR MASTERING THIS BAKE
#1 I’m seriously struggling to think of any, this recipe is SOOO easy. Maybe… just make sure you’re syrup isn’t rapidly boiling but instead just simmering while stewing your dumplings to avoid your syrup burning and your dumplings being broken apart.

#2 Oh! The Butter! Usually you should bring your ingredients to room temperature when baking, however for this recipe you want the butter for your dumpling dough to be chilled, ie. straight from the fridge. This will make working the butter into the flour so much easier.

#3 Don’t overfill your saucepan with dumpling dough. Your dumplings will a little more than quadruple in size while they cook, so make sure you’ve left enough free space for them to all puff up nicely and not get squished together.

whisky marmalade, dumplings, dessert dumplings,
Yield: 20
Author:

Whisky Marmalade and Thyme Dumplings

prep time: 20 Mcook time: 20 Mtotal time: 40 M
The combination of the citrus, whisky and butter makes for a gorgeously complex and warming syrup, just the thing needed to take the edge off of a feels like -5 degree Celsius evening in Ballarat

ingredients:

Syrup
  • 500g orange marmalade
  • 500ml water
  • 2tbsp whisky (of your choosing, I used Monkey Shoulder Scotch Whisky)
  • 2tbsp brown sugar
  • 100g unsalted butter
Dumplings
  • 1 1/2 cups self-raising flour
  • 80g unsalted butter (cubed)
  • 4tbsp milk
  • 2 eggs
+
  • fresh or dried thyme to sprinkle

instructions:

How to cook Whisky Marmalade and Thyme Dumplings

  1. Place all syrup ingredients into a small - medium-sized saucepan, place over a medium heat and bring to the boil. Immediately reduce to a simmer and cover the saucepan with a lid while you prepare your dumpling dough.
  2. In a large mixing bowl place your self-raising flour and 80g of cubed butter.
  3. Using your fingertips, rub the butter into the flour until the flour resembles fine breadcrumbs and clumps together slightly when compressed.
  4. Create a well in the centre of your ingredients and add your eggs and milk. Mix until well combined.
  5. Once your syrup has browned and thickened slightly, using a 2tsp capacity cookie scoop or a couple of teaspoons, spoon around 5 lots of dumpling batter roughly 2tsp in size each into the syrup. Cover the saucepan with a lid and let cook for roughly 3 minutes.
  6. Flip your dumplings over, and cook covered for a further 2 minutes.
  7. Complete the previous two steps until all your dumpling batter has been cooked.
  8. Serve warm with a small helping of extra syrup.

NOTES:

EQUIPMENT small to medium-sized saucepan with lid 2tsp capacity cookie scoop large mixing bowl spatula or wooden spoon
Created using The Recipes Generator
Quigley and Clarke

Quigley and Clarke

Carboni's Italian Kitchen

Carboni's Italian Kitchen