Picture if you will, a bowl of golden orbs wrapped in an oozey cocoon of runny cream. It’s a lazy weekend and the house is filled with the delightful scent of golden syrup. That is my Saturday morning and sometimes when the mood takes hold, I (always!) find it meditative to make/enjoy a weekend treat.
Foraging in the cupboard I was delighted to see I had a bountiful and ready supply of baking ingredients, left over from my Anzac biscuit marathon last week. Thus I decided to make good use of that golden syrup lurking in the back.
Minutes later my sleeves are pulled up, there’s butter and flour crumbling through my fingers and I’m enjoying the view of the somewhat cool and darkening skies outside.
This is a traditional recipe that’s wonderfully old school, brilliantly economical and reminds me of the times (when) I first had the pleasure of eating these, at my friend’s houses for sleepovers when I was a little girl.
In fact, being a little Chinese kid, you can imagine my surprise when friends said we were having dumplings for dessert. For me dumplings were salty, either pork or prawn and they were parcels of deliciousness, reserved specifically for the start or middle of the meal (and not necessarily the end…)
Little did I know, these little orbs would revolutionize my thoughts on dumplings!
Old school, Golden syrup dumplings, (macadamia nuts *optional*)
This Recipe is adapted from one of Australia’s living national treasures, Maggie Beer and her recipe for the Melbourne Food & Wine festival. I’ve altered the recipe to include some macadamia nuts and an extra pinch of salt to the sauce, (because I dearly love that salty sweet combination.)
For the Dumplings (makes approx 11-12 mini dumplings.)
1 cup self-raising flour, plus extra for dusting
60g chopped Macadamia nuts
pinch of salt
20g unsalted butter
1 free-range egg, lightly beaten
pouring cream, to serve
For the Sauce
1 & 1/2 cups golden syrup
½ cup water
60g unsalted butter, chopped
A generous pinch of salt
Sift flour and salt into a mixing bowl. Rub in butter with your fingertips, add the egg and stir to combine.
Slowly add the milk, stirring until the mixture forms a firm dough, (mine naturally came together into a ball shape as I mixed it.)
Gently roll the dough into 3 cm balls ), placing them on some baking paper as you go. Set aside whilst you start the syrup.
Combine all ingredients in a medium sized saucepan with lid. Bring to the boil over high heat, stirring to combine, then reduce heat to low and simmer until reduced and syrupy.
Slip the balls into the simmering syrup, then cover and cook for 10 minutes.
Turn dumplings and cook for another 10 minutes. You can also add a generous drizzle of cream into the pot (if the mixture is simmering too rapidly.)
Remove dumplings with a large spoon. Serve with the sauce and a little runny cream if using.