Golden Syrup Dumplings
Fluffy, tender dumplings gently simmered in a rich, buttery golden syrup sauce. A quintessential old-fashioned Australian winter pudding.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •wide saucepan with tight-fitting lid
- •mixing bowl
- •measuring spoons
- •whisk
- •soup ladle
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 17 g
- carbs
- 82 g
- fibre
- 1 g
- protein
- 4 g
- calories
- 485 kcal
Instructions
- 1
Combine the golden syrup, brown sugar, 50 g butter, water, and lemon juice in a wide saucepan.
- 2
Bring the syrup mixture to a gentle boil over medium heat, stirring until the sugar dissolves.
- 3
Sift the self-raising flour and salt into a mixing bowl, then stir in the caster sugar.
- 4
Rub the chilled 30 g butter into the flour with your fingertips until it resembles breadcrumbs.
- 5
Pour in the milk and mix quickly with a butter knife until a soft, sticky dough forms.
- 6
Divide and gently roll the dough into eight even balls with lightly floured hands.
- 7
Carefully drop the dough balls into the simmering syrup sauce, leaving space between each.
- 8
Cover the pan tightly with a lid and reduce the heat to low.
- 9
Simmer gently without lifting the lid for 18 minutes until the dumplings are puffed and cooked.
- 10
Ladle the hot dumplings and generous spoonfuls of golden syrup sauce into shallow bowls.
Chef's tips
Do not lift the lid during the first 15 minutes of cooking, as escaping steam will cause the dumplings to collapse. Handle the dough as lightly as possible to keep the dumplings tender and fluffy.
Ingredient substitutions
- self-raising flour → 150 g plain flour sifted with 2 tsp baking powder
- full-cream milk → soy milk or oat milk
- brown sugar → raw sugar or caster sugar
Storage
Store leftover dumplings and syrup in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a small saucepan over low heat with a splash of water, or microwave on medium power until heated through.
Common mistakes to avoid
- •Lifting the lid while simmering, which lets out steam and leads to heavy dumplings.
- •Overworking the dumpling dough, making the texture dense and rubbery.
- •Boiling the sauce too vigorously, which can burn the syrup and break apart the dumplings.
Serving suggestions
Cooked Golden Syrup Dumplings?
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