It's very Autumnal here, icy crisp mornings and then sunny warm afternoons that draw slowly in at about 5 o'clock. So I want Golden Syrup Dumplings. I always make twice the sauce, I feel the dumplings need to swim in a puddle of sauce and custard. This recipe is for four people, but I would double the sauce. I was pleasantly surprised to find the dumplings were very light and fluffy: not that I thought they wouldn't be good, but they were extra good!!! You can whip these up in about half an hour too. Perfect.Golden Syrup Dumplings serves 4
- 1 cup self raising flour
- 60g butter, diced
- 1 egg
- 1-2 tbspn milk
- 30g butter
- 1 cup caster sugar
- 1 cup boiling water
- 1/4 cup golden syrup
Sift the flour into a bowl and rub in the butter using the tips of your fingers. It should be as fine as breadcrumbs. If you give the bowl a shake, any big lumps come to the top.
Make a well in the centre and add the egg and 1 tablespoon of the milk. Swirl to mix and then gradually stir in the flour. It should be not too sticky, not too dry. Add a little more milk if you need.
Meanwhile put the sauce ingredients into a large saucepan and bring to the boil over a medium heat, stirring every now and then.
Roll the dumpling mixture into walnut or ping pong sized balls and drop gently into the sauce. Boil for 20 minutes and then serve with custard and cream. These also reheat well.