This is a variation on the popular golden syrup dumpling. You can of course substitute regular flour for the gluten free variety if you don’t need to use it. The beauty of this is you can prepare the dough and the syrup ahead and just put it on to cook when you need it. Serves 4.
For the dumplings:
1 cup self raising gluten free flour;
Pinch of salt;
1 tbs butter;
1 – 2 tbs milk.
For the syrup:
1 cup water;
1/2 cup sugar (just the regular variety, you don’t need caster sugar);
1 tbs butter;
1 tbsp maple syrup.
Put the flour and salt in a large bowl, cut the butter into small pieces and rub through the flour with your fingers until the butter is well combined. You can of course do this in a food processor, but this is one of my favourite processes in cooking, I love squishing the butter into the flour until it all disappears.
Mix through the egg and milk (you may need a little more or less, depending on the absorbency of your flour, put it in the mixture a little at a time until you have a good stiff dough – not sticky).
Combine the syrup ingredients in a large heavy based pot and put on a medium heat until the butter has melted. You can stir to combine, but then once the butter has melted leave it alone. Bring syrup to a slow boil. Form the dough into eight dumplings and drop in the syrup. Let it boil for 15 minutes, turning over halfway.
I serve with thickened cream.