Recently a jar of Golden Syrup was spotted in the 'ethnic' food aisle at the local supermarket. What a pleasant surprise. In the past two years I have not seen Golden Syrup at all, how lovely to be able buy a jar of that rich ambrosial nectar, yet how odd that a staple of the pantry at home is now in the exotic International section.
Armed with the sticky syrup, I was eager to make something scrumptious that would remind me of home. My friend Juliet on her wonderful blog, Downunder kitchen, suggested the making of golden syrup dumplings.
A recipe was found in a Woman's Weekly Aussie Cookbook. What a handy little resource that has turned out to be. Will try the Neenish tarts soon.
Dumplings are such a simple dessert, yet so delectable. The Colonel loved it, just another example of Aussie food he has tried and is impressed by. He even loves Vegemite. I don't think I could have married someone who was not a fan of Vegemite!
Dumplings and Cocky's Joy
1 1/2 cups self-raising flour
2 tablespoons caster sugar
60g butter, melted
1 egg, lightly beaten
1/4 cup milk
1 1/3 cup water
1/3 cup golden syrup
1/2 cup soft brown sugar
1/2 teaspoon lemon juice
60 g butter, extra
1. Sift flour into mixing bowl. Add sugar, stir until combined. Make a well in the centre.
2. Combine butter, eggs and milk. Add mixture to dry ingredients. Using a knife, stir until just combined.
3. Combine water, syrup, sugar, juice and extra butter in a large pan. Stir over high heat until sugar has dissolved, bring to boil.
4. Carefully drop heaped tablespoonsful of the flour mixture into syrup. Reduce heat to low and cover pan. Cook for 10 minutes or until dumplings have risen and are cooked through.
Ladle the syrup over dumplings occaisionally during cooking.
Enjoy!
