4-Minute Golden Syrup Dumplings
Super-easy, super-fast old-school dessert.
Most Australian households have a supply of golden syrup in their pantry. Keep it on hand for drizzling over ice-cream or pikelets and bring out when you make ANZAC cookies. Then there are golden syrup dumplings. Golden syrup dumplings, with their fluffy dough clouds swimming in a syrupy sweet bath, are one of Australia’s favorite desserts.
Ingredients
- 2 cups Self-raising Flour
- 120g Butter, soft, diced
- 2 Eggs
- 1/4 cup Milk
- 2 Lemons, finely grated zest
- 150g Brown sugar
- 8 Tbs Golden syrup
- 100g Butter (extra)
- 2 cups Water
Step 1
Rub the butter into flour to the consistency of breadcrumbs.
Step 2
Whisk eggs and milk together in a separate bowl.
Step 3
Make dumpling batter by mixing flour and egg mixtures, together with lemon zest.
Step 4
Cover hands in flour then roll golf ball-sized dumplings.
Step 5
Bring sugar, golden syrup, and butter to boil in the pressure cooker. Add water.
Step 6
Gently drop in dumplings trying to keep them away from each other.
Step 7
Close and lock the Pressure Cooker and bring to pressure on high heat on setting 2 (Pressure is reached when the red Pressure Indicator has risen).
Step 8
Once on heat, turn down the pressure and cook for 4 minutes.
Step 9
Quick pressure release by running under a cold tap.
Step 10
Serve with vanilla ice cream and drizzle over the remaining sauce.
4-Minute Golden Syrup Dumplings
Ingredients
- 2 cups self raising Flour
- 120 g Butter (soft, diced)
- 2 eggs
- 1/4 cup Milk
- 2 Lemons (finely grated zest)
- 150 g Brown sugar
- 8 tbsp golden syrup
- 100 g Butter (extra)
- 2 cups water
Instructions
- Rub butter into flour to consistency of breadcrumbs.
- Whisk eggs and milk together in a separate bowl.
- Make dumpling batter by mixing together flour and egg mixtures, together with lemon zest.
- Cover hands in flour then roll golf ball size dumplings.
- Bring sugar, golden syrup and butter to boil in the pressure cooker. Add water.
- Gently drop in dumplings trying to keep them away from each other.
- Close and lock Pressure Cooker and bring to pressure on high heat on setting 2 (Pressure is reached when the red Pressure Indicator has risen).
- Once at heat, turn down pressure and cook for 4 minutes.
- Quick pressure release by running under a cold tap.
- Serve with vanilla ice-cream and drizzle over the remaining sauce.
