It’s cold out, but you have been at work all day, and don’t want to make a big fuss over something warming to eat after dinner.
There are many different versions of this dessert, but I have been making this version for years. When himself was diagnosed as a coeliac I changed to gluten free flour, and they work just as well as regular flour (unlike some of the pastry disasters I have had!).
The beauty of this dessert is that you can prepare ahead and cook when you are ready to eat. Make the dough and leave it aside in the bowl, and mix up the syrup in the pan, and leave that aside too. When you are ready for dessert, it takes little time to bring the syrup to a boil, shape the dough into balls and drop it into the boiling syrup.
If you aren’t a big fan of golden syrup, you can try honey instead, or even maple syrup, but we just love these with golden syrup. You can also vary the size and number of the dumplings if you want, on this occasion I made smaller ones, and more of them (I made 14 little dumplings), just remember to adjust your cooking time if you are making the dumplings smaller than in the recipe.
Golden Syrup Dumplings:
1 cup SR gluten free flour
Pinch of salt
1 tbsp butter, diced finely
1-2 tbsp milk
1 cup water
½ cup sugar
1 tbsp butter
1 tbsp golden syrup
Combine flour and salt. You can either process the butter through, or do it the old fashioned way (I like that way) and rub the butter in with your fingers. Either way, the mixture should resemble breadcrumbs when you are done. Mix in the egg, then enough milk to make a dough.
Mix syrup ingredients in a medium sized heavy based saucepan. Heat until boiling. Shape dough into 8 balls and drop into the syrup. Cover and simmer for 15 minutes.
I like to serve this with cream, although you can try custard or ice-cream if you prefer.