Golden Syrup Dumplings Egg Free Recipes

GOLDEN SYRUP DUMPLINGS (EGG FREE)

Steps:

• To make the dumplings: Rub the flour and butter together in a large bowl (a small bowl makes lots of mess on your counter).
• Add the syrup and enough milk to make a soft dough.
• Use floured hands to grab cherry sized portions and roll into a ball.
• Place on a floured plate and cover with cling wrap and pop in the fridge (can be done upto 8 hours ahead of time).
• For the sauce:.
• In a medium saucepan (I have 4 kids, so my medium is a good size) add the first 3 ingredients, stir and bring to the boil.
• Carefully drop the dumplings in, a single layer only.
• Boil uncovered for 7-10 minutes. Insert a toothpick to check for done-ness, they should resemble a scone inside.
• If over cooked they loose al lightness and go stodgy - so timing is everything! Don't walk away while boiling the dumplings.
• Serve with either whipped cream and/or ice-cream.
• Left over sauce makes a great ice-cream topping.
• Please note - I often make double, due to guests OR a long day with swimming/basketball or other sport events due to 3 sons.

GOLDEN SYRUP DUMPLINGS

Steps:

• Sift the flour into a bowl and add a pinch of salt.
• Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
• Make a well in the center and using a flat bladed knife, stir in the combined egg and milk to form a soft dough.
• To make syrup, place the water in a large pan with the sugar, second amount of butter, golden syurp and lemon juice, stirring over medium heat until combined and the sugar has dissolved.
• Brint to a boil, then gently drop dessertspoons of the dough into the syrup.
• Reduce the heat to a simmer and cook, covered, for 20 minutes, or until a knife inserted into a dumpling comes out clean.
• Spoon onto serving plates, drizzle with syrup and serve immediately to 4 very lucky people with a dollop of whipped cream on top.

GOLDEN SYRUP DUMPLINGS

Steps:

• In a large, wide pan pour in 450ml water, half the butter, sugar and golden syrup and bring to the boil. Turn it down immediately so it is just simmering.
• Warm the milk just a little. Meanwhile, in a food processor pulse the flour and the rest of the butter until it resembles breadcrumbs. Add 2 tbsp golden syrup and the warmed milk and whizz until it comes together.
• Bring the liquid back to the boil and drop in dessertspoon-size pieces of the dough, turn the heat down to a simmer again and gently cook for 10 mins, turning gently a few times. You may need to do it in two batches so they don't all stick together - just scoop out the first lot with a little of the syrup into a baking dish, cover with foil and keep warm in a low oven while you finish the rest.