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 the goods


2 cups water

3 tblspns golden syrup

2 tblspns butter

1 cup sugar


2 tblspns butter

1 1/2 cups self raising flour

1/4 tspn baking powder

1/2 tspn vanilla

pinch salt

1 egg

about 4 tblspns milk


active time: 10 minutes

total time: 40 minutes



putting it together: 1 hr 

you will need:

  • large saucpan  with lid
  • food processor 


golden syrup dumplings

This is  the only dessert we kids would let my Nana Johnson cook for us when she was looking after us.

You see, she had a habit of forgetting to add sugar to her cake batters or custards and, rather than admit her absentmindedness, she would force us to eat the tasteless pudding for days. The memory of her sugarless apple sponge and custard still has me waking in cold sweats.

But this dessert was fool proof; the dumplings have no sugar in them and she never managed to forget the title ingredient in the sauce.

Worst case, she might have forgotten to pick up some cream or ice cream on her way home from the race track!

In a large saucepan combine all sauce ingredients over a medium heat, cover and bring to a boil.

Meanwhile, add all other ingredients to a food processor (except the milk). Pulse to combine then add the milk a tablespoon at a time, pulsing between, until the mix forms a ball.

Pinch the dough into 1-inch globs and roll them into balls. You should get about 14 balls.

Drop the balls into the boiling liquid, cover with a lid and lower the heat. Simmer for 30 minutes. Do not lift the lid; the steam is needed to puff up the dumplings.

After 30 minutes, lift the lid and, using a spoon, carefully turn the dumplings over in their sauce. The liquid will stil be quite watery. Turn up the heat and let the syrup thicken for about 5-10 minutes. Watch that the syrup doesn't burn.

Serve smothered in cream and ice cream!