Method

• 1.
  To make the dumplings, rub together 50g butter, flour and a pinch of salt flakes in a bowl until mixture resembles coarse breadcrumbs. Stir through egg and milk, and roll into tablespoon-sized balls.
• 2.
  Heat cider, sugar, maple syrup and remaining 60g butter in a large deepsided frypan with a fitted lid over high heat. Cook, stirring constantly, for 2 minutes or until sugar dissolves. Bring to a simmer, add dumplings and reduce heat to a gentle simmer. Cover and cook, swirling pan occasionally, for 15 minutes or until dumplings are puffed up and cooked through.

• 3.
  Serve warm drizzled with cream