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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.

Golden Syrup Dumplings on Clear Glass

4-Minute Golden Syrup Dumplings

Super-easy, super-fast old school dessert.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dessert
Servings 6

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.

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