Golden Syrup Dumplings

Method

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1. Put the water, golden syrup, brown sugar and butter in a wide, deep frying pan with a lid. Stir over medium heat until the butter has melted and the sugar has dissolved, then bring to a simmer.

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2. Rub the cold butter into the flour and salt with your fingertips until it looks like breadcrumbs. Stir in the milk with a knife to make a soft, sticky dough.

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3. Drop 8 heaped tablespoons of the dough into the simmering sauce, spaced apart.

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4. Cover with the lid and simmer gently for 15 minutes without lifting it, until the dumplings are puffed and cooked through.

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5. Serve hot, with the sauce spooned over and ice cream or cream alongside.

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Chef’s Tips

• Keep the sauce at a gentle simmer. A hard boil breaks the dumplings up and can burn the sugar.
• Do not lift the lid. Steam is what cooks the tops.
• Use a wide pan so all the dumplings sit on the sauce with room to swell.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Vanilla ice cream
• Thick cream
• Sliced banana

Storage & Reheating

Best eaten straight from the pan. Keep leftovers in the fridge up to 2 days and warm gently with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.