Golden Syrup Dumplings

May 12, 2010

Golden Syrup Dumplings

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


Dumplings:

40g Butter (2 tablespoons), room temperature
150g Self Raising Flour (1 cup)
1 Large Egg, beaten (61g)
60ml Whole Milk (3 tablespoons)

Syrup:
3 cups water
170g Golden Syrup (2/3 cup)
40ml Lemon Juice (2 tablespoons)
60g Butter (3 tablespoons)

DIRECTIONS

  1. Preheat oven to 190 degrees celsius
  2. Place syrup ingredients in a medium saucepan and stir until syrup has fully dissolved. Bring to the boil.
  3. Meanwhile, rub butter into flour. Add egg and milk to mix into a dough. You have your choice of baking or simmering the dumplings.
  4. 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.
  5. If simmering, drop teaspoons of dumpling batter into the boiling syrup and simmer until cooked.
  6. Serve with custard, cream or ice-cream.

Serves 4

  • http://thecakemistress.com Cake Mistress

    Hi Emma,
    To be honest, I’ve never tried making the dumplings ahead of time but looking at the ingredients, my guess is that it will be fine. They’re quite stodgy to begin with, so I don’t think they’ll change texture or flavour if the dumplings are prepared early and popped in the sauce later. Let me know how it goes!

  • http://thecakemistress.com Cake Mistress

    Hi Emma,
    To be honest, I’ve never tried making the dumplings ahead of time but looking at the ingredients, my guess is that it will be fine. They’re quite stodgy to begin with, so I don’t think they’ll change texture or flavour if the dumplings are prepared early and popped in the sauce later. Let me know how it goes!

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  • Anonymous

    Thanks for the feedback Lisa. I might try tweaking the original recipe – I prefer a nice thick syrup too :)

  • Anonymous

    Hi Barbara,
    If you use unsalted butter, you can always add just a pinch of salt to enhance the flavours. A lot of cake recipes call for unsalted, but then require salt added anyway.

    Regards,
    Emma

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