Golden Syrup Dumplings
Fluffy, tender dumplings simmered in a rich, glossy golden syrup and butter sauce. A classic Australian pantry pudding served warm with cream.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •wide heavy-based saucepan with tight lid
- •mixing bowl
- •measuring spoons
- •whisk
- •tablespoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 16 g
- carbs
- 82 g
- fibre
- 1 g
- protein
- 5 g
- calories
- 480 kcal
Instructions
- 1
Place the water, sauce golden syrup, brown sugar, sauce butter, and lemon juice into a wide saucepan.
- 2
Stir over medium heat until the sugar dissolves and the butter melts completely.
- 3
Bring the syrup mixture to a gentle simmer over low heat.
- 4
Place the sifted self-raising flour and pinch of salt into a separate mixing bowl.
- 5
Rub the chilled dough butter into the flour with your fingertips until it resembles fine breadcrumbs.
- 6
Add the milk and one tablespoon of golden syrup to the dry ingredients.
- 7
Mix gently with a flat-bladed knife until a soft, sticky dough just comes together.
- 8
Drop level tablespoons of dough gently into the simmering syrup, leaving space between them.
- 9
Cover tightly with the lid and simmer undisturbed over low heat for 15 minutes.
- 10
Remove the lid carefully once the dumplings are puffed, light, and coated in rich syrup.
- 11
Ladle the dumplings into shallow bowls with generous amounts of warm sauce and serve immediately.
Chef's tips
Resist the urge to lift the lid while the dumplings cook, as trapped steam is what makes them light and fluffy. Keep the heat very low to ensure the sugar syrup does not scorch the base of the pan.
Ingredient substitutions
- self-raising flour → 150 g plain flour sifted with 2 tsp baking powder
- full-cream milk → reconstituted powdered milk or plant-based milk
Storage
Store leftover dumplings in their syrup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a small saucepan over low heat, adding a splash of water if the syrup has thickened too much.
Common mistakes to avoid
- •Lifting the lid during cooking, which lets steam escape and causes dumplings to turn dense.
- •Boiling the syrup too hard, which risks burning the sugar and breaking up the delicate dough.
Serving suggestions
Cooked Golden Syrup Dumplings?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
