Tuesday, 17 June 2008

Golden syrup dumplings

I've always wanted to try golden syrup dumplings. I am not sure what it was about them that made me want to taste them. I think it was the idea of syrupy dumplings being similar to a pudding consistency and I like pudding.

In the June Australian Table they had a feature about dumplings around the world and golden syrup dumplings represented Australia so I gave them a try. They definately didn't live up to my expectations, being far too sweet and being too runny/gooey on the outside and too dry on the inside. To be fair, it could be because of my cooking technique. I halved the recipe below and was a little unsure about the cooking time. The recipe does warn you to not overcook them or they will become tough, but I cooked these for less then the directed 10-15 minutes (I think I took mine out after 8 minutes). I don't think that I will try these again even to perfect the technique.

Golden syrup dumplings
from Australian Table June 2008

1 cup self raising flour, sifted
30g butter
1 egg, lightly beaten
1/4 cup milk
grated rind of 1 lemon
cream or ice cream, to serve (optional)

sweet syrup
1/2 cup brown sugar
1/3 cup golden syrup
2 tsp butter
1 tbs lemon juice

To make syrup, heat all ingredients with 2 cups water in a large saucepan on low, stirring until sugar dissolves. Increase heats and bring to boil.

Place flour in a bowl. Rub in butter with fingertips. Make a well in the centre and add egg, milk and lemon rind. Mix until just combined.

Drop heaped tablespoons of mixture into simmering syrup. Cover, reduce heat to low and simmer for 10-15 minutes, turning the dumplings once, until cooked and well risen. Don't overcook or dumplings will be tough. Serve immediately with cream or ice cream, if you like.

1 comment:

  1. Hi,

    Try my Mum's family recipe for Golden Syrup Pudding. This is the one dish I get every time I go home.

    5 eggs
    1/3 cup golden syrup
    250g butter (softened to room temp)
    250g sugar
    250g self-raising flour
    A pinch of salt
    Extra butter to grease the bowl
    A touch of Mother's love (this seems to be in all the recipes that my Mum has given me over the years whether its something savoury or sweet - go figure!

    Grease pudding dish liberally with butter. (I think this is the secret - the (metal) dish has a lockable lid that seals really tight.)

    Pour golden syrup into base of greased pudding basin.

    Beat butter and sugar together until well combined (should be pale and fluffy)

    In a separate bowl combine sifted flour and salt. Gradually add this and the eggs (one at a time) and beat until thoroughly mixed.

    Gently pour mixture on top of golden syrup. Ensure mixture is level and cover with a sheet of baking paper. Lock lid in place.

    Place in a large boiler with a trivet in the base. Pour boiling water into saucepan to come three quarters up sides of the bowl. Cover boiler tightly and steam for 90 - 120 minutes.

    Serve with thickened cream (beaten with castor sugar and vanilla essence), ice-cream and/or custard.

    Should serve 6-8, but there only ever is enough for my brother and I.

    Good luck!