Soft and fluffy dumplings, smothered in a rich golden syrup sauce and a drizzle of cream; golden syrup dumplings are the ultimate Australian dessert. They are so easy to make, budget-friendly and completely delicious!
Why you’ll love this recipe
- Quick and easy – This is an easy recipe to throw together with no special skills required. They’ll be on the table in 20 minutes!
- Budget friendly – you only need 7 basic ingredients that you probably already have in your pantry.
- Completely delicious – best served hot with a drizzle of cream or a scoop of vanilla ice cream.
- Old-fashioned recipe – this recipe is adapted from an old family recipe. A sweet and nostalgic dessert that is perfect for cold winter nights!
Looking for some more easy comfort desserts? Try this caramel apple sponge pudding or apple blackberry crumble.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. This photo is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Golden syrup – the star ingredient! Adds sweetness and the signature caramel-toffee flavour to the syrup that the dumplings are cooked in. I don’t recommend substituting golden syrup in this recipe.
- Self-raising flour – used to form the dumplings, self-raising flour is flour that has a raising agent already added. If you don’t have self-raising flour, you can make your own by mixing 2 teaspoons of baking powder to every 1 cup of plain (all-purpose) flour.
- Butter – gives the dumplings their light and fluffy texture and adds richness and depth to the syrup. Use regular, full-fat butter rather than margarine or butter substitutes. Keep the butter chilled, for the fluffiest dumplings.
- Egg – one large egg is used to bind the dumplings and provide moisture. Make sure it is at room temperature before mixing the dumpling batter.
- Milk – I recommend using full-fat, regular dairy milk for best results. But you can also use your preferred milk of choice.
What is golden syrup
Golden syrup is a thick, amber-coloured liquid made of sugar, water and citric acid. It is commonly used in baking in Australia, New Zealand and Britain to make cookies, treacle puddings, slices, cakes and honeycomb.
Also called “light treacle”, golden syrup has a similar consistency and viscosity to honey. But unlike honey, it has a deep and warm caramel or toffee flavour with rich buttery notes.
In golden syrup dumplings, golden syrup forms the sauce that the dumplings are steamed in. It also provides sweetness and moisture to the dumpling batter. I don’t recommend substituting golden syrup in this recipe.
Golden syrup can be found in supermarkets in Australia and New Zealand, as well as online. You can also make your own, if preferred.
Step by step instructions
Full ingredient notes and quantities can be found in the detailed recipe card below.
Make the syrup; mix the golden syrup, brown sugar, butter and water in a large saucepan and bring to a low simmer.
Make the dumpling batter. Rub the butter into the flour until mostly combined.
Add the milk, egg and remaining golden syrup to a jug and whisk to combine.
Pour the milk mixture into the flour mixture and stir until just combined.
Drop the batter into the syrup. Add heaped tablespoons of the batter (about 12-15 dumplings) into the simmering syrup.
Cover and simmer for around 6-8 minutes. Turn the dumplings and cook for a further 2-3 minutes (covered), or until fluffy and cooked through.
Serve hot, with a drizzle of cream or a scoop of ice cream.
Expert tips
- Don’t overmix the dumpling batter, or they will become hard and dense. We want light and fluffy dumplings! Mix the ingredients until they are just combined.
- Cook the dumplings over low heat. Otherwise, the syrup can catch on the bottom of the pan and burn.
- Be careful when serving or testing the dumplings straight from the pot, the syrup will be extremely hot!
- The dumplings will expand and puff up when cooking, so ensure you use a pot large enough to allow for their increased size.
- Start testing the dumplings around the 10-minute mark to avoid over cooking.
- This recipe makes about 12-15 dumplings.
- Golden syrup dumplings don’t keep well. They are best eaten immediately, with cream, custard or ice cream.
FAQs
While leftover golden syrup dumplings can be stored in the fridge for up to 1 day, they are best eaten immediately, as they are freshest and fluffiest straight out of the pan. You can make the dumpling batter up to one day in advance and keep it covered in the fridge until you are ready to cook them.
Golden syrup dumplings can be frozen for up to 3 months in an airtight container or freezer bag. But the taste and texture are best when eaten immediately after cooking. Thaw them in the fridge overnight or at room temperature and reheat in the microwave until steaming hot before eating.
Test for doneness after around the 10-minute mark by cutting a dumpling in half. Once cooked, the dumplings will be soft and fluffy all the way through, with no wet batter remaining.
While they are best eaten fresh, leftover dumplings can be stored in the fridge for up to 1 day and reheated in the microwave. To reheat, spoon individual serves into bowls, cover with a microwave-safe lid and cook for 50-60 seconds, or until steaming hot and completely heated through.
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Easy Golden Syrup Dumplings
Ingredients
For the syrup
- ½ cup golden syrup
- ¾ cup brown sugar
- 40 grams butter
- 1 ¾ cups water
For the dumplings
- 30 grams unsalted butter chilled and chopped into pieces
- 1 ½ cups self-raising flour about 250 grams
- pinch salt
- 1 large egg
- 100 ml milk
- 2 tablespoons golden syrup
Instructions
For the syrup
- Add the golden syrup, brown sugar, butter and 1 ¾ cups water to a large saucepan and bring to the boil, stirring occasionally. Reduce the heat to low and simmer.
For the dumplings
- While the syrup is heating up, start on the dumpling mixture.
- Whisk the flour and salt together to combine.
- With your fingertips, rub the butter into the flour until mostly combined.
- In a small jug, whisk the egg, milk and golden syrup together until combined.
- Add the milk mixture to the flour and stir until combined (don't overmix).
- Drop heaped tablespoons (about 12-15 in total) of the dumpling batter into the simmering syrup and cover with a lid.
- Simmer on low for 6-8 minutes, before using a spoon to gently turn the dumplings over. Continue to cook (covered) for another 2-3 minutes, or until the dumplings are fluffy and completely cooked through.
- Serve immediately with a drizzle of cream, ice cream or custard.
Video
Notes
- Don’t overmix the dumpling batter, or they will become hard and dense. We want light and fluffy dumplings! Mix the ingredients until they are just combined.
- Cook the dumplings over low heat. Otherwise, the syrup can catch on the bottom of the pan and burn.
- Be careful when serving or testing the dumplings straight from the pot, the syrup will be extremely hot!
- The dumplings will expand and puff up when cooking, so ensure you use a pot large enough to allow for their increased size.
- Start testing the dumplings around the 13-minute mark to avoid over cooking.
- This recipe makes about 12-15 dumplings.
- They are best eaten immediately, with cream, custard or ice cream.
- Storage; I recommend eating golden syrup dumplings as soon as they are made for best texture. But leftovers can be stored, covered, in the fridge for up to 1 day. Reheat individual serves in the microwave (covered with a microwave-safe lid for 50-60 seconds) until steaming hot.
- Test for doneness after around the 10-minute mark by cutting a dumpling in half. Once cooked, the dumplings will be soft and fluffy all the way through, with no wet batter remaining.
- Please note that the nutrition information is based on the dumplings being divided into 6 bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the dumplings.
- This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update Notes: This recipe was originally published in May 2022, but was re-published with new information and photos in January 2023.
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