The night time temperatures have plummeted here so it's time to indulge with a warming dessert. I am often 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 them, I found it difficult to find a recipe that I liked online. So here is my favourite Golden Syrup Dumpling recipe which I recently rediscovered in an old school recipe book of mine, which was a relief as I thought I had lost the recipe forever. The whole story about this lost recipe was in my last post. This is comfort food in a bowl.
The recipe was originally given to me by Theresa, a former work colleague, who was a qualified and talented book binder in a library where I worked, many moons ago. I really hope book binding hasn't become a lost craft in this digital age.
If you are very well organised with plating up your main course, the dumplings can be placed in the saucepan to simmer on a low heat and will be cooking as the main course is being eaten. Let the steam do the work. Dessert is then ready to be served following the main course. It's that easy. However it is important that your wide saucepan can maintain a low simmer for 10 minutes. I had trouble with that this time, as the thermostat on my stove top has decided to cause problems, and I can only maintain a low heat on the small hotplates, the large hotplates only work at a high heat. I found a way around it, however it looks like we will be purchasing a new stove top in the near future.
1/2 cup white or lightly packed brown sugar (I use white)
2 tablespoons golden syrup
30 g butter
1 cup self-raising flour
30 g butter
1 egg, beaten
1/3 cup milk
- Prepare the syrup first so that you are ready for cooking the dumplings. Place water, sugar, golden syrup, and butter in a wide, shallow saucepan with a lid. Stir occasionally over low heat to dissolve sugar, and rest the sauce while you make the dumplings.
- To make the dumplings, sift the flour into a mixing bowl. Rub in the butter to form crumbs with your fingers, 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). Add more flour if necessary until you have a dough which forms a ball. The consistency should be similar to a scone mixture.
- Bring the prepared 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. Or prepare the dumplings in advance and keep them covered and refrigerated until ready to use.
- 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.
Oh Pauline, these photos made me hungry. 😃 Everything looks so delicious.ReplyDelete
Thanks Nil, the dumplings are wonderful comfort in our Winter.Delete
I have never seen anything like these before. James would love them for sure as anything bread like works for him. I am sure you are pleased that Ash Barty won, and that you stayed up for that!ReplyDelete
Thanks Tandy, it was very exciting that Ash won Wimbledon. Men love sweet dumplings, Neil always goes back for seconds.Delete
i just love a sweet little dumpling! i have a very similar recipe in my recipe folders, but i haven't made it for years. So comforting on a cold night. and dumplings always remind me of my mum who made wonderful suet dumplings.ReplyDelete
Suet was so popular to cook with back in the day wasn't it? Nice you have those memories of your Mum. How lucky we were to have Mothers that cooked well.Delete