2 cups water
½ cup brown sugar
½ cup golden syrup
40 grams butter
1 cinnamon stick
1¼ cups self-raising flour
¼ teaspoon salt
40 grams butter, diced
finely grated zest 1 lemon
1/3 cup milk
1/3 cup golden syrup
whipped cream or ice cream
Syrup: Put all the ingredients in a wide saucepan (I used a 25 cm pan) and bring to the boil, stirring to dissolve the sugar. Simmer gently, uncovered for 5 minutes.
Dumplings: Put the flour, salt, butter and lemon zest in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Whisk the milk and golden syrup in a jug until the golden syrup has dissolved into the milk.
Add to the flour and stir to combine, but don’t over mix or the dumplings will be heavy. The dough will be quite soft.
To cook: Drop tablespoons of the dough into the simmering sauce, you should get 12 dumplings, then cover and simmer very gently for 20 minutes until the dumplings are light and fluffy.
To serve: Carefully transfer the dumplings to serving bowls and spoon over the sauce. Top with a dollop of cream or ice cream.