Golden syrup dumplings is very filling, so make sure you leave enough room from your main course.
We only sometimes serve this on our camping tours. Not because we don't like it, but more because we just don't have enough room left after our substantial main course - also it probably goes better in the colder temperatures and we tend to travel to warmer places on our tours. However, when we do have it, they certainly taste delicious.
INGREDIENTS
1 1/2 cups self raising flour
2 teaspoons margarine
1 egg lightly beaten
1/3 cup milk
2 cups water
1 cup Castor sugar
1/3 cup golden syrup
Custard
METHOD
Sift flour into a large bowl.
Add margarine and rub in using fingertips until mixture is like fine breadcrumbs.
Make a hole in the centre.
In a jug lightly beat the egg and add the milk.
Add this to the flour mixture and mix well until evenly moist.
To make the sauce -
Combine the water, sugar and golden syrup in a large saucepan and stir over medium heat without boiling until the sugar dissolves.
Increase the heat to medium-high and bring to the boil.
Putting it all together.
Add the dumplings in roughly golf ball sizes to the sauce - about 15-18 in total.
Cook for about 8 minutes until the dumplings increase in size and cook through. The syrup will reduce and thicken slightly.
Make the custard as per packet instructions or have prepared custard.
Serve the dumplings in portions - drizzle some sauce over each bowl and add custard.
If you are like me, I also add a bit of cream or ice-cream with mine if I have any.
