Golden Syrup Dumplings
Maggie Beer's Golden Syrup Dumplings is her mother's family recipe and are such a simple dessert that can be made with simple staples from the pantry.
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Step 1: Sift the self-raising flour into a bowl and add a pinch of salt.
Step 2: Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and stir to combine.
Step 3: Gently add the milk and mix till the dough just comes together and resembles a scone mix, be sure not to overwork the dough. Set aside.
Step 4: Combine all sauce ingredients into a large fry pan. Bring to the boil to amalgamate before reducing heat to a gentle simmer.
Step 5: Flour your hands and roll the dough into the size of a 20c piece. Place the balls onto a tray lined with baking paper.
Step 6: Slip the balls off the baking paper altogether into the syrup. Cover fry pan with foil to form a tight seal and cover with the lid. Cook for about 10 minutes before turning over to cook for another 10 minutes on the other side.
Step 7: Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream.
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1 cup self raising flour
To taste salt
20g unsalted butter
60g 1 eggs
125ml 1/2 cup golden syrup
3/4 cup brown sugar firmly packed
30g unsalted butter
1 2/3 cup water
To serve runny cream