Golden syrup dumplings

Indulge in the delightful sweetness of Golden Syrup Dumplings, a classic comfort dessert. Made with self-raising flour, butter, egg, sugar, maple syrup, and a hint of lemon, this easy-to-follow recipe produces soft, pillowy dumplings bathed in a luscious syrup. Perfect for cozy evenings or a comforting treat any time of the year.

  • 11 Mar 2025
  • Cook time 20 min
  • Prep time 20 min
  • 4 Servings
  • 6 Ingredients

Golden syrup dumplings

Golden syrup dumplings are a classic and comforting dessert that many people enjoy. Made with simple ingredients, these sweet little dumplings are cooked in a delicious syrup, providing a perfect balance of fluffy texture and rich flavor. Whether you're looking for a nostalgic treat or something new to try, this recipe is sure to delight your taste buds.

Ingredients:

1 cup self-raising flour
150g
2 tbsp butter
30g
1 egg
50g
1 cup sugar
200g
1/3 cup maple syrup
72g
1 lemon
110g

Instructions:

1. Prepare the Dumpling Dough:
- In a medium bowl, place 1 cup self-raising flour.
- Using your fingertips, rub in 2 tablespoons of butter until the mixture resembles fine breadcrumbs.
- In a small bowl, lightly beat 1 egg with a fork.
- Add the beaten egg to the flour mixture and gently stir with a spoon or spatula until a soft dough forms. If the dough is too dry, you may add a little bit of milk, one teaspoon at a time, until the dough comes together.
2. Make the Syrup:
- In a medium saucepan, combine 1 cup sugar, 1/3 cup maple syrup, and 1 ½ cups water.
- Squeeze the juice from the lemon and add it to the saucepan. Stir to combine.
3. Cook the Syrup:
- Place the saucepan over medium heat.
- Stir occasionally until the sugar has dissolved and the mixture begins to boil.
4. Form the Dumplings:
- While the syrup is heating, take small spoonfuls of the dough and roll them into small balls, about the size of a walnut.
- Continue until all the dough is used.
5. Cook the Dumplings:
- Once the syrup is boiling, gently drop the dough balls into the syrup.
- Cover the saucepan with a lid and reduce the heat to low. Allow the dumplings to simmer for 10-15 minutes, or until they are puffed up and cooked through. You can check if they are done by inserting a toothpick into a dumpling; it should come out clean.
6. Serve:
- Use a slotted spoon to carefully transfer the dumplings to serving bowls, and then ladle some of the syrup over the top of each serving.
- Serve the golden syrup dumplings hot, with a dollop of cream or ice cream if desired.

Tips:

- Make sure to measure your ingredients accurately to ensure the best results.

- Mix the dough gently to avoid overworking, which can make the dumplings tough.

- Use a good quality maple syrup for the best flavor.

- Be gentle when adding the dumplings to the syrup to prevent them from breaking apart.

- Cook the dumplings on a low to medium heat to ensure they are cooked through without burning the syrup.

- Add a squeeze of lemon juice to the syrup for extra freshness and a subtle tang.

Once you have cooked the dumplings to perfection, serve them warm with a drizzle of extra syrup or a scoop of vanilla ice cream. These golden syrup dumplings are sure to impress your family and friends, making it a delightful end to any meal. Enjoy the perfect blend of sweet and zesty flavors in each bite!

Nutrition Facts
Serving Size150 grams
Energy
Calories 420kcal21%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 80g23%
Fiber 1.88g5%
Sugar 50g51%
Fat
Fat 8g10%
Saturated 3.89g13%
Cholesterol 70mg-
Vitamins
Vitamin A 80ug9%
Choline 50mg9%
Vitamin B1 0.13mg11%
Vitamin B2 0.07mg5%
Vitamin B3 0.62mg4%
Vitamin B6 0.03mg2%
Vitamin B9 20ug5%
Vitamin B12 0.13ug5%
Vitamin C 14mg16%
Vitamin E 0.17mg1%
Vitamin K 0.68ug1%
Minerals
Calcium, Ca 24mg2%
Copper, Cu 0.09mg10%
Iron, Fe 0.84mg8%
Magnesium, Mg 18mg4%
Phosphorus, P 80mg6%
Potassium, K 110mg3%
Selenium, Se 12ug22%
Sodium, Na 18mg1%
Zinc, Zn 0.61mg6%
Water
Water 40g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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