I couldn’t think of anything better to eat on our first cold Melbourne day than a plate full of steaming hot Golden Syrup Dumplings, just like Nanna used to make. These lovely lumps of sugar dough can be baked or simmered in the syrup, and are perfect with a dollop of custard, cream or icecream. (and even better when washed down with a nice Australian Shiraz).
PS. They also look much better in real life than at night under my fluorescent kitchen light. Eep!
GOLDEN SYRUP DUMPLINGS
YOU WILL NEED
40g Butter (2 tablespoons), room temperature
150g Self Raising Flour (1 cup)
1 Large Egg, beaten (61g)
60ml Whole Milk (3 tablespoons)
3 cups water
170g Golden Syrup (2/3 cup)
40ml Lemon Juice (2 tablespoons)
60g Butter (3 tablespoons)
- Preheat oven to 190 degrees celsius
- Place syrup ingredients in a medium saucepan and stir until syrup has fully dissolved. Bring to the boil.
- Meanwhile, rub butter into flour. Add egg and milk to mix into a dough. You have your choice of baking or simmering the dumplings.
- If baking, place teaspoonfuls of dough in a greased deep pie dish. Pour boiling syrup over dumplings and bake for 20-30 minutes, until a skewer comes out clean.
- If simmering, drop teaspoons of dumpling batter into the boiling syrup and simmer until cooked.
- Serve with custard, cream or ice-cream.