Prep 20 mins
Cook 10 mins
This is an old family recipe and is very popular in our home. My DH and four children love this with ice-cream. I first made this recipe when I was about 14 (over 20 years ago). Golden syrup comes from sugar cane and sugar beets, it is the Aussie and UK equivilent to maple syrup to North Americans. Golden Syrup was called "Cocky's joy" and re-named in the 1970's. First sold in the 1890's I believe.
- 1 cup brown sugar, firmly packed
- 1⁄2 cup golden syrup
- 2 1⁄2 cups water
- 1 1⁄2 cups self raising flour
- 30 g butter, chilled
- 2 tablespoons golden syrup
- 1⁄2 cup milk (aprox.)
- To make the dumplings: Rub the flour and butter together in a large bowl (a small bowl makes lots of mess on your counter).
- Add the syrup and enough milk to make a soft dough.
- Use floured hands to grab cherry sized portions and roll into a ball.
- Place on a floured plate and cover with cling wrap and pop in the fridge (can be done upto 8 hours ahead of time).
- For the sauce:.
- In a medium saucepan (I have 4 kids, so my medium is a good size) add the first 3 ingredients, stir and bring to the boil.
- Carefully drop the dumplings in, a single layer only.
- Boil uncovered for 7-10 minutes. Insert a toothpick to check for done-ness, they should resemble a scone inside.
- If over cooked they loose al lightness and go stodgy - so timing is everything! Don't walk away while boiling the dumplings.
- Serve with either whipped cream and/or ice-cream.
- Left over sauce makes a great ice-cream topping.
- Please note - I often make double, due to guests OR a long day with swimming/basketball or other sport events due to 3 sons.