Walnut Caramel Dumplings with Caramel Sauce and Walnut Praline

Dumplings: Place flour, baking powder, sugar, salt and butter in a food processor and pulse to form breadcrumbs. Tip into a large bowl and add the walnuts and milk, stirring to form a soft scone-like dough. Gently scoop out spoonfuls of dough and roll into 12 balls. Set aside.

Sauce: Place brown sugar, butter and salt in a large saucepan. Add the boiling water and stir to combine. Mix the cornflour with the cold water until smooth and whisk into the sauce. Bring to a boil then reduce to a simmer and gently lower the dumplings into the sauce. Cover and simmer for 18-20 minutes until cooked. 

Praline: Line a baking dish with baking paper. Place the sugar and water in a clean saucepan over a medium heat. Whisk to combine then stop stirring and wait for the sugar to become light golden in colour, swirling the pan for even colouring. Immediately add the walnuts and salt and pour into the prepared dish. Leave it to harden. Once it has set, break it up by smashing a few times with a rolling pin then pulse in a food processor to your desired texture – chunky or powdery.

To serve: Divide the dumplings and sauce between bowls. Top with a scoop of vanilla ice cream and a sprinkling of walnut praline.