Golden Syrup Dumpling Deliciousness!!!

My mum always said she wasn’t a great cook, but I used to love her food. Sure she never did all that whizz-bang Masterchef variety of dishes, I mean we never even had Spaghetti Bolognese, but she could do those traditional meals really well, and comfort food, well that was her gift.

One of the recipes I loved in winter as a child was Golden Syrup Dumplings with Custard. I made them last week for “Dessert for Dinner” night (which happens in our house maybe once a year if my kids are lucky!!!). And despite the fact that it was at a crucial moment when my husband said to me “hun, can you go grab J a new pair of pants” which meant the sugar burnt on the bottom of the saucepan, they were still delicious, and perfect for this wintery weather we are having!

So here you go. (I am going to type up the recipe as it is in my mum’s old recipe book, which means no ingredient list)

GOLDEN SYRUP DUMPLINGS

RUB

  • 1 Tbsp of Butter into
  • 1 Cup of SR Flour
ADD
  • 2-3 Tbsp of Milk and
  • 1 Beaten Egg
FORM
  • into spoon sized dumplings
DROP
  • into hot syrup made of
  • 1 1/2 Cups of Boiling Water
  • 1 Tbsp Butter
  • 1/2 Cup of Sugar
  • 1 Tbsp of Golden Syrup
COVER & COOK
  • in saucepan for 20-30minutes without lifting the lid.
SERVE
  • with custard or ice cream.
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There you go. Couldn’t be easier. As for the stove temperature. I put my hot plate on a bit under half once the sugar has dissolved – the mixture should cool enough to only slightly bubble once the dumplings are in. Once you get the heat right for your stove don’t fiddle with the temperature. Also, the syrup looks really watery to begin with. Don’t worry about this, it thickens once the dumplings are in and cooking.
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