Golden Syrup Dumplings
These easy-to-make fluffy dumplings bathed in a rich golden syrup sauce have been a comforting family dessert for generations. Being both economical and filling, they are also a good friend to the cook with a household budget to balance.
- 1¼ cups self raising flour
- ¼ teaspoon salt
- 40 g butter, chopped
- 1 extra large egg, lightly beaten
- 1 tablespoon raw caster sugar
- ⅓ cup milk
- 2 cups water
- ¾ cup raw caster sugar
- 25 g butter
- 5 tablespoons golden syrup
- 1 tablespoon treacle
- ½ lemon, juice of
- Ice cream or cream to serve
- To make dough, sift flour and salt into a medium sized bowl. Using your fingers, rub butter into the flour, until it resembles breadcrumbs.
- Make a well in the centre of the flour. Whisk together egg, sugar and milk with a fork. Using a flat bladed knife "cut" the mixture until it comes together. Remove from bowl and place on floured surface and knead lightly to form a soft dough.
- To make syrup, place water, sugar, butter, golden syrup, treacle and lemon juice in a medium sized saucepan. Stir until sugar dissolves. Bring to the boil and then reduce heat. Simmer for 5 minutes or until slightly thickened.
- Roll dough into a long, 4cm thick sausage. Cut into 14 pieces and roll into balls. Carefully drop balls into the syrup. Cover and simmer for 10 minutes. Gently turn the dumplings over and poach another 5 minutes.
- Serve dumplings topped with syrup and ice-cream or cream as desired.