Lemon and Cinnamon Golden Syrup Dumplings

, from Issue #43, page 96. August, 2015
Photography Manja Wachsmuth.
    Lemon and Cinnamon Golden Syrup Dumplings

    To achieve light dumplings it’s important not to over mix the dough and to use a saucepan wide enough to hold the dumplings in a single layer. Adding lemon zest helps cut the sweetness of the sauce.

    Serves: 4–6

    INGREDIENTS

    Syrup
    2 cups water
    ½ cup brown sugar
    ½ cup golden syrup
    40 grams butter
    1 cinnamon stick

    Lemon dumplings
    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

    To serve
    whipped cream or ice cream

    METHOD

    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. 

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