Treacle and Vanilla Dumplings with Berry Butterscotch Sauce and Mascarpone

by Leah Halmagyi


  • 2 cups orange juice
  • 250g dark brown sugar
  • 200g unsalted butter
  • 150g treacle
  • 2 tsp vanilla paste
  • 400ml warm milk
  • 500g self-raising flour
  • 120g caster sugar
  • 500g frozen mixed berries
  • 200g mascarpone
  • baby mint leaves and walnuts, to garnish


1 Place orange juice, brown sugar, 100g butter, 100g treacle and 1 tsp vanilla in a wide heavy-based saucepan and set over a low heat until simmering.
2 Place the remaining butter and flour in the bowl of a food processor and pulse until crumbly. Add the milk and remaining vanilla and pulse until a dough just forms. Put spoonful amounts into the simmering sauce and cook very gently for 20 minutes.
3 Meanwhile, place the caster sugar in a medium saucepan over a high heat and cook until medium-brown. Add the berries, fit the lid, then set aside until the caramel melts. Mix in ½ cup of the dumpling liquid. Serve dumplings with berry sauce, mascarpone, mint and walnuts.