Ingredients
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Method
- 1
Mix the flour, yeast, sugar, salt and lemon zest. Add the warm milk, melted butter and egg and knead for 8 minutes into a smooth, soft dough.
8 min - 2
Cover and leave in a warm place for 1 hour, until doubled.
60 min - 3
Knock back the dough and divide into 6 balls. Shape each into a smooth round and rest on a floured board for 20 minutes.
20 min - 4
Heat the cooking milk, butter, 1 tbsp sugar and a pinch of salt in a wide pan with a tight lid until it just simmers. Sit the dumplings in the pan with a little space between them.
- 5
Put the lid on and cook on a low heat for 20 minutes without lifting it. You should hear sizzling as the milk cooks away and the bases turn golden.
20 min - 6
For the sauce, heat the sauce milk and vanilla paste to steaming. Whisk the egg yolks, sugar and cornflour, then pour on the milk, whisking.
- 7
Return to the pan and stir over a low heat for 5 minutes until it coats the back of a spoon. Serve the warm dumplings, crisp side up, with the sauce poured round.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.