Easy Golden Syrup Dumplings

golden syrup dumplings in a bowl topped with cream.

5 from 4 votes

Soft and fluffy dumplings, smothered in a rich caramel-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!

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Australian

Servings:

Calories: 433kcal

Author: Andrea Geddes

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

Metric - US Customary

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