Golden Dumplings

RatingDifficultyBeginner

Prep Time25 minsCook Time20 minsTotal Time45 mins

 1 cup Self-raising flour
 20 g Unsalted butter
 1 Egg
 50 ml Milk
 1 Pinch of salt
Sauce Ingredients
 ½ cup Golden syrup
 ¾ cup Brown sugar, firmly packed
 30 g Unsalted butter
 1 ⅔ cups Water
 Cream to serve

1

Sift self-raising flour into a bowl and add pinch of salt.

2

Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and stir to combine.

3

Gently add the milk and mix until the dough just comes together and resembles a scone mix (do not over work the dough). Set aside.

4

Combine all sauce ingredients into a large fry pan. Bring to the boil to amalgamate before reducing heat to a gentle simmer.

5

Flour your hands and roll the dough into the size of a twenty-cent piece. Place the balls onto a tray lined with baking paper.

6

Slip the balls off the baking paper all together into the syrup. Cover the frypan with foil to form a tight seal and cover with the lid. Cook for about 10 minutes before turning over for another 10 minutes on the other side.

7

Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream.

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Ingredients

 1 cup Self-raising flour
 20 g Unsalted butter
 1 Egg
 50 ml Milk
 1 Pinch of salt
Sauce Ingredients
 ½ cup Golden syrup
 ¾ cup Brown sugar, firmly packed
 30 g Unsalted butter
 1 ⅔ cups Water
 Cream to serve

Directions

1

Sift self-raising flour into a bowl and add pinch of salt.

2

Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and stir to combine.

3

Gently add the milk and mix until the dough just comes together and resembles a scone mix (do not over work the dough). Set aside.

4

Combine all sauce ingredients into a large fry pan. Bring to the boil to amalgamate before reducing heat to a gentle simmer.

5

Flour your hands and roll the dough into the size of a twenty-cent piece. Place the balls onto a tray lined with baking paper.

6

Slip the balls off the baking paper all together into the syrup. Cover the frypan with foil to form a tight seal and cover with the lid. Cook for about 10 minutes before turning over for another 10 minutes on the other side.

7

Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream.

Golden Dumplings

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