Syrup dumplings are a McNee family favourite, and I am generally asked to make this dish for dessert when I am cooking for the whole family. However last time when we were away and I wanted to make it, I found it difficult to find a recipe that I liked online. So here is my favourite Golden Syrup Dumpling recipe which was buried deep in one of my recipe folders. This is comfort food in a bowl.
If you are very well organised with plating up your main course, the dumplings can be placed in the saucepan to simmer and cook as the main course is being eaten. Dessert is then ready to be served following the main course. It's that easy.
1 1/3 cups water
3/4 cup lightly packed brown sugar
2 level tablespoons golden syrup
Squeeze of fresh lemon juice
1 cup self-raising flour
1-1 1/2 tablespoons milk
Custard or ice-cream to serve
- Make the syrup first so that it is prepared for cooking the dumplings. Place water, sugar, golden syrup, lemon juice and butter in a wide, shallow saucepan. Stir occasionally over low heat to dissolve sugar, and rest while you make the dumplings.
- To make the dumplings, sift the flour into a mixing bowl. Rub in the butter to form crumbs, then make a well in the centre of the mixture and add egg and milk. Mix gently so that ingredients are just combined. (Don't over mix)
- Bring the syrup to the boil. With floured hands, form dough into little balls and place, one at a time into the syrup. Alternatively, drop portions of dough from a spoon into the boiling syrup.
- Cover the saucepan immediately with a lid, and let the steam do it's work to create light, fluffy dumplings. Reduce heat and simmer until dumplings are cooked and well risen (about 6-10 minutes, depending on size). Don't overcook or they will be tough.
Serve immediately with warm vanilla custard or ice cream and enjoy.