Last night was such a blast of winter for my City Cousins that dessert had to be something hearty and warming, so out came an old favourite in our family – Golden Syrup Dumplings!
1 1/2 Cups of Self Raising Flour
60g of butter
1/4 cups of milk
Rub butter into flour until a mixture of fine crumbs is formed. Add egg and milk and mix into a firm dough. Roll dough into size of golf balls and leave to sit while preparing the syrup.
2 cups of water
3/4 cups raw or castor sugar
3 heaped tablespoons of golden syrup or honey
30g of butter
Mix all ingredient over a low heat until blended (don’t panic if the butter keeps rising to the top in its melted form, it’ll all get there in the end). Allow to boil and then turn heat back to a simmer. Add dumplings and seal with a lid. Allow to simmer for 10 minutes.
You can really use any syrup you want from honey through to maple. For example, with mine I used half golden and half maple. With the lighter coloured syrups though, you may want to use some brown sugar in the mixture to give it that darker golden colour and if you do, melt the butter and then mix in the sugar so that you almost form a caramel before adding your water and syrups so that the colour will be more intense.
Best way to serve these is with lovely fresh custard!
Be warned, these are VERY sweet and so you really only need one or two to have your fill.
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