Ingredients
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1 cup brown sugar, firmly packed
1/2 cup golden syrup
2 1/2 cups water
Dumplings
1 1/2 cups self raising flour
30 g butter, chilled
2 tablespoons golden syrup
1/2 cup milk (aprox.)
Preparation
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To make the dumplings: Rub the flour and butter together in a large bowl (a small bowl makes lots of mess on your counter).
Add the syrup and enough milk to make a soft dough.
Use floured hands to grab cherry sized portions and roll into a ball.
Place on a floured plate and cover with cling wrap and pop in the fridge (can be done upto 8 hours ahead of time).
For the sauce:
In a medium saucepan (I have 4 kids, so my medium is a good size) add the first 3 ingredients, stir and bring to the boil.
Carefully drop the dumplings in, a single layer only.
Boil uncovered for 7-10 minutes. Insert a toothpick to check for done-ness, they should resemble a scone inside.
If over cooked they loose al lightness and go stodgy - so timing is everything! Don't walk away while boiling the dumplings.
Serve with either whipped cream and/or ice-cream.
Left over sauce makes a great ice-cream topping.
Please note - I often make double, due to guests OR a long day with swimming/basketball or other sport events due to 3 sons.
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