Golden syrup dumplings
Fluffy dumplings bathed in a rich golden syrup sauce have been a comforting family dessert for generations. Being economical and filling, they are also a good friend to the cook with a household budget to balance.
Ingredients
Serves: 4
- For the Dumplings
- 1 1/2 cups self-raising flour
- 50 g butter, chopped
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- For the Sauce
- 2 cups water
- 1/3 cup golden syrup
- 1/2 cup brown sugar
- 30 g butter
- 1 teaspoon lemon juice
- Cream or ice cream, to serve
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Sift the flour into a mixing bowl. Add the butter and, using your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs. Make a well in the centre. Beat the milk, egg and vanilla together with a fork until thoroughly combined and pour into the well in the dry ingredients. Mix gently from the centre, gradually drawing in the dry ingredients until the dough is just combined.
- To make the golden syrup sauce, put the water, golden syrup, brown sugar, butter and lemon juice in a large saucepan. Cook over medium heat until the sugar dissolves. Increase the heat to high and bring to the boil. Reduce the heat to medium. Scoop up heaped tablespoons of the dough and drop them into the boiling syrup. Cover with a lid and cook for 10–15 minutes, or until a skewer inserted into the centre of a dumpling comes out clean. (Do not lift the lid during cooking. The time will depend on the size of the dumplings.)
- Spoon the dumplings into serving bowls along with some of the golden syrup sauce and serve with cream or ice cream.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (7)
Altered ingredient amounts. Next time I will increase the amount of sauce ingredients, in fact probably double some of them. - 17 May 2009
This recipe is fantastic, huge fluffy dumplings and delicious sauce! Perhaps sauce recipe should be more generous......... - 17 May 2009
Wonderfull!, Everyone loved them. Even better than the ones my mum used to make. This one went straight to my favorites list. - 16 Apr 2011