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Golden syrup dumplings

Servings: 6
This is a simpler, baked golden syrup dumpling, where you don’t need to fuss around watching them burble around on the stove. The tops are biscuity and buttery, while the bottoms are puddingy and full of spiced, ginger flavour - perfect for blustery weather. Another good way of using up the golden syrup from your anzac biscuits! Serve with cream, or vanilla ice cream, if you’re that way inclined.



  • 2 cups 500ml water
  • 1 cup 350ml golden syrup
  • 40 g butter
  • 1 ½ tsp fresh ginger grated
  • Pinch of salt flakes


  • 1 ½ cup 250g self-raising flour
  • 80 g cold butter grated
  • 1 ½ tsp fresh ginger grated
  • ½ tsp ground ginger
  • ¼ tsp salt flakes
  • 2 tbsp brown sugar
  • Zest of 1 lemon
  • 1 egg beaten
  • ¼ cup 60ml milk (plus a little more if the mixture is a little dry)
  • Cream/ice-cream to serve


  • In a small saucepan, combine all of the sauce ingredients and pop onto a medium heat. Bring to a gentle boil and switch off.
  • Preheat the oven to 190℃ (170℃ fan).
  • In a mixing bowl, add your flour, grated butter, sugar, fresh and dry ginger, lemon zest and salt. Rub together with your fingers to produce a crumb like texture.
  • In a small bowl, beat together the egg and milk. Make a well in the centre of your dry ingredients and pour in the wet ingredients. Mix together using a wooden spoon, then switch to your hands to combine. If a little dry (it should have the consistency of thick cement) add a splash more of milk.
  • Roll the dough into macadamia nut sized balls and pop into a heat proof baking tray that has high edges. Once all rolled out, drizzle over ¾ of the sauce. Cover with foil.
  • Pop into the oven and cook for 10 minutes, then remove the foil and keep cooking for another 5 minutes. Check they’re nice and golden on top, if not, pop back in for a few minutes with the foil off.
  • Remove from the oven and serve up straight away with a good drizzle of cream (or ice cream!) and the reserved syrup.

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