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Put Your Head On My (Frozen) Shoulder

Monday Munchies #18

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
Sauce
  • 30g butter
  • 1 cup caster sugar
  • 1 cup boiling water
  • 1/4 cup golden syrup
Dumplings

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.

Comments

Dianne

Love these! I will try your recipe next time I make some when Melbourne offers up its coldest wettest weekend this winter. So true about the sauce, it is so divine swirling it through some cream and ice cream and custard, double it the best way to go. The ribbons of gold amongst the cream. Bliss.
Thank you for sharing this one!

Rose Red

Oh, something I have already made!! GSD are my brother's absolute all time favourite dessert. I use my mum's recipe, and my brother reckons I make them better than her (amazing!!). They must definitely be eaten with lots of sauce!

Aren't they just the best wintery dessert!

Lois

I'm not much of a golden syrup girl myself....but I have to admit that these sound pretty tempting. The sauce looks caramelly....Yum!

Donyale

When watching Masterchef the other day, they asked for people to make a 'childhood memory' dish, and when the kids asked me what I would make, this was the recipe I chose.

My Nana used to make these.....bliss. (and you can never have too much of the sauce.

Thanks for sharing....

Megan

Is there any left?? I'll be there in a jiffy... promise!! I haven't had these since I was a child and I LOVED them. I always thought they were tricky to make but now I know they're not... well. oh dear me tum tum, are you ready for a dumpling onslaught? no? well, start preparing!

(double the sauce!! mmmm i'm drowning in drool right now!)

melissa

You are killing me with these recipes! I am pretty sure none of the things you make are on my diet. I just hope all the effort I have been putting into staring at them and scratching and sniffing my screen has burned off a few calories!

Jan

Thanks for this Cindy. I love golden syrup. I've reciprocated with grandma's famous steamed syrup pudding recipe on my blog just now. It's been handed down in my family and I don't know how old it is. Perfect for cold wet nights.

melinda

drool

Linda

mouth watering stuff!! I could eat Golden Syrup by the spoonful straight from the jar yummo!!! I would need these to SWIM in cream as well

Jejune

These are an old family favourite in our house, we call them "Golding Dumples" - very wicked and more-ish!!

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