Maple Rum Dumplings

Serves 4
Time 20 minutes


2 cups self raising flour
1 tsp baking powder
75g butter, softened
1 ½ tbsp coconut sugar
¼ tsp cinnamon
¼ tsp ground cardamom
2 tbsp currants
1 tbsp maple syrup
2 eggs


2 cups water
1 cup maple syrup
1 cup caster sugar
2 tbsp dark rum or brandy
To Serve
Maple syrup
Ice cream or cream


Mix the self raising flour and baking powder together in a shallow dish, then add the butter and mix together with your fingertips until it resembles sand. Add the coconut sugar, cinnamon, cardamom and currants, then make a well in the centre and add the maple syrup and eggs. Continue to mix well with your hands until it resembles a scone dough and bring it together into a ball.

In a pot, bring 2 cups water to the boil then add in the sugar, maple syrup and brandy. Simmer for about five minutes until the sugar has melted and it is becoming syrupy. Roll small balls of the dumpling mixture then carefully lower into the liquid, ensuring you don’t place them too close together as they will expand.

Cook the dumplings for about 5-6 minutes until they have swollen and risen to the surface, then remove with a slotted spoon or sieve. Serve warm with extra maple syrup and cream or ice cream.