This is another recipe from my mother-in-law, who makes the easiest and yummiest (is that a word?) country-style desserts. Golden Syrup Dumplings are basically a steamed scone in syrup. I like to serve mine with vanilla ice-cream or fresh raspberries. You can of course, serve them as is as my partner prefers. You’ll feel like you’ve just consumed a bowl of warm hugs.
Makes/Serves: five to six dumplings
1 cup self-raising flour
1/2 cup milk
25g softened butter
1 cup water
1 tbsp golden syrup
1/2 cup caster sugar
Sift flour into a large bowl, using your fingertips, rub in softened butter. Add milk. Gently stir until all ingredients are combined – hands will give the best result. The dumpling mixture should be not too wet, not too dry and just a tiny bit sticky. If needed, add small amounts of flour to get the right consistency.
Using a medium saucepan on the stove, heat the syrup ingredients and bring to the boil. Taking your dumpling mixture with fingertips dipped in plain flour to avoid sticking, roll walnut-sized dumplings and gently place into the syrup. The dumplings will rise and expand during cooking, so don’t crowd the saucepan.
Simmer the dumplings in the syrup with the lid half covering the pan for 20 minutes, turning once. My tip: I like to add an extra dollop of golden syrup on top of each dumpling while simmering.
Serve with ice cream, raspberries or plain with lots of syrup.