450g Soft Cake and Pastry Organic White Flour (117)
50g Organic Spelt Wholemeal Flour (407)
50g Sunflower oil
250g Oat milk
30g Sunflower oil
Mix the plain and spelt flower in a large bowl and form a well in the middle. In the well mix 1/3 of the water, yeast, sugar and sunflower oil. Stir and mix with some of the flower until combined in a liquid dough. Leave for 30 minutes.
Add the remaining water and combine with the flour. Knead for 5-6 minutes until the dough becomes smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
Tip the dough onto a lightly floured surface and roll into a long sausage shape. Divide the dough into 8 equal-sized pieces. Roll each into a ball and put on a dusted baking tray with the seam at the bottom, leaving some room between each ball for rising. Cover with a damp tea towel and leave to rest for 15 minutes.
Mix oat milk, sunflower oil and sugar in a cast iron pan and bring to the boil. Stir regularly to make sure the sugar has dissolved. Carefully place the dumplings in the boiling milk, close the lid and simmer on low heat for 30 minutes. Do not open the lid during steaming or the dumplings will collapse. After 30 minutes turn off the heat and leave for 5 minutes before opening the lid. Serve immediately with warm custard.