If I were to be away for just a little while (yes, even in a hypothetical world I can’t imagine being torn from home for far too long), I would love to be welcomed home with a plate of this unassuming dessert upon my return. Nothing too decadent nor rich, nothing too complicated nor extravagant, just a small round ball of dough cooked gently over the stove, its flavour and iridescent shade drawn from the humble simmering of golden syrup.
Who would’ve thought comfort came from within a squeezy jar?
I have to admit I had never heard of golden syrup dumplings till now. Having said that, however, it is easy to relate to descriptions of them being one of the easiest comfort desserts in Australia, conjuring memories of an old grandmama concocting a quick morning treat for her visiting grandchildren. Minimal effort went into the preparation of these dumplings, and with most of the cooking time spent waiting, I wasn’t expecting much at all, and was pleasantly surprised at how light yet filling these were.
Now I may not be an Aussie grandma, nor do I have one, but these definitely rank up there in the list of comfort foods for me.
Golden Syrup Dumplings
(adapted from Australian Women’s Weekly Old-Fashioned Favorites)
1 1/4 cups self-raising flour
1/3 cup golden syrup
1/3 cup milk
1/2 cup firmly packed brown sugar
1/2 cup golden syrup
1 2/3 cup water
- Sift flour into medium bowl. Rub in butter. Gradually stir in golden syrup and milk. Set aside.
- To make the sauce, combine all ingredients in a medium saucepan. Stir over heat, without boiling, until sugar dissolves. Bring to a boil, without stirring. Reduce heat, simmer, uncovered for 5mins.
- Drop rounded tablespoonfuls of dough mixture into the simmering sauce. Simmer covered for about 20mins. Serve dumplings with sauce alone, or with a scoop of ice-cream.