This recipe draws inspiration from soo many places, I’ve made the more common and very popular Brown Sugar Dumplings before, and they were just divine, but today I felt like something with a more complex a flavour than just… well… sugar, and so these gorgeous whisky marmalade dumplings were born! Firstly, a massive amount of inspiration was drawn from the Orange and Whisky Naturally Berry jam that I fell in love with at Higher Society Eatery a few months back. Secondly, a creation that was baked for us when we last visited the gorgeous Pauline Rance, Jam Rollies, pastry parcels filled with fruit and then stewed in a mixture of water and jam in the oven. AND Thirdly, a post I stumbled across on Instagram. I feel awful, but for the life of me I can’t remember whose recipe it was or exactly what the recipe was, but I know it utilised citrus and herbs! I was shocked, I’d never tried to use herbs in a sweet dessert before, so I left a comment and was promptly informed that I simply MUST try it, that herbs really elevate the citrus notes, and so… here I am, trying it!