FOOD & HOME
Custard and Plum Dumplings
Fluffy dumplings topped with sweet vanilla custard and tart plum compote.
Pillows of steamed dumplings topped with silky vanilla custard and tart plum compote make this dreamy dessert an irresistible late night snack.
Ingredients
For the dumplings
· 150ml warm milk
· 90g caster sugar
· 7g sachet fast action yeast
· 400g plain flour
· 1 egg, lightly beaten
· 70g unsalted butter, melted
· flavourless oil, for the bowl
For the vanilla custard
· 250ml whole milk
· ½ tsp vanilla bean paste
· 2 large egg yolks
· 50g caster sugar
· 1 tsp cornflour
For the roasted plum compote
· 600g plums (~6 plums), stoned, rough chopped
· 1 large orange, juiced
· 1 cinnamon stick
· 1 star anise
· 5 tbsp honey
For the poaching liquid
· 250ml whole milk
· 50g honey
· 50g melted butter
Recipe steps
For dumplings, mix warm milk, dried yeast, and 1 tsp sugar. Leave in warm place, 10 mins until bubbles surface. Combine flour, rest of sugar, egg, melted butter and yeast mixture in large bowl. Stir until a ball forms, then work by hand. Tip onto lightly floured surface. Knead, 5 mins until dough is smooth and springy. Place into oiled bowl, cover, and leave to rise in warm place, 1 hr, until doubled in size.
While the dough is proving, make the vanilla custard. Put all of the ingredients in a blender and blend until smooth. Pour into a heatproof jar (about 500ml capacity) that fits into the steam tray and add the lid.
Product availability and specifications may vary by country.
Insert the Dual Cook Divider. Set jar on steam tray. Cover with lid. Steam, 20 mins. Remove from oven. Remove lid. Stir. Re-cover and leave for 15 mins. As custard cooks, put plums in a roasting pan. Add orange juice, cinnamon, star anise and drizzle with honey. Roast in top oven, 160°C Conventional, 30-35 mins. Remove from oven and leave to cool so they are served warm or at room temperature.
When dough is almost done proving, prepare poaching liquid. Put milk, honey and melted butter in a large ovenproof dish and whisk until evenly combined. Divide dough into eight equal balls, tucking seams in underneath to give each a smooth top.
Place balls in poaching liquid, leaving space between each. Place dish on steam tray, cover with lid and steam. After 40 mins, check if tops of dumplings are firm to the touch, cook 5 mins more if needed, then scoop out onto plates. Discard remaining poaching liquid.
Place a heaping spoonful of roasted plum compote on top of individually plated dumplings. Drizzle vanilla custard on top of dumplings and serve with extra roasted plum compote and custard on the side as desired.
Nutrition
|
Kcal |
Fat |
Saturates |
Carbs |
Sugars |
Fibres |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
492 |
15g |
8g |
78g |
39g |
4g |
10g |
0.17g |
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