Golden Syrup Dumplings
Golden syrup dumplings are like the edible version of a warm blanket on a rainy day. Soft, fluffy balls of dough are gently simmered in a bubbling bath of golden syrup, butter, and just the right hint of citrus—creating the kind of sweet, sticky comfort food that generations of Aussies have grown up with.
They’re the ultimate no-fuss, soul-soothing dessert. You don’t need fancy ingredients or a pastry chef’s touch—just a mixing bowl, a saucepan, and a little bit of love. The result? Pillowy dumplings soaked in a golden, caramel-like syrup that begs to be mopped up with a spoon (or your finger, we’re not judging).
Serve them hot with a drizzle of cream, a scoop of vanilla ice cream, or straight out of the pot if you’re in a hurry to happiness. Whether it's a winter night treat or a nostalgic Sunday dessert, golden syrup dumplings never miss.
Ingredients
1 cup self raising flour
To taste salt
20g unsalted butter
60g eggs
50ml milk
Sauce
125ml golden syrup
3 cup brown sugar firmly packed
30g unsalted butter
1/2 cup water
Instructions
First things first—grab a bowl and sift in your self-raising flour. Sprinkle in a cheeky pinch of salt.
Toss in the butter and rub it in with your fingertips until the mix looks like crumbly little breadcrumbs (yes, like the kind that would get everywhere if you dropped them).
Crack in that whisked egg and give it a good stir. Now, slowly pour in the milk and mix gently until it all comes together into a soft, scone-like dough. Don’t go overboard—this dough likes a gentle touch. Set it aside for a breather.
Now for the saucy part! Throw all your sauce ingredients into a big ol’ frying pan. Bring it to the boil so everything gets cozy, then dial it back to a nice, gentle simmer.
Time to get a little hands-on—dust your palms with flour and roll the dough into cute little balls, about the size of a 20-cent coin. Line them up on a baking paper-covered tray like tasty little soldiers.
Carefully slide your doughy treasures into the simmering syrup. Cover the pan with foil, then pop the lid on tight like you’re keeping a secret.
Let those dumplings steam away for 10 minutes, then flip them over for another 10-minute soak in the syrupy spa.
Fish them out with a slotted spoon (look at you, all pro and stuff), and serve them up with lashings of that leftover sauce and a jug of runny cream on the side. Yum!