Ginger and Spice Golden Syrup Dumplings is such a simple dessert, made with ingredients in everyone’s pantry.
Don’t waste time looking for a new dessert, Ginger and Spice Golden Syrup Dumplings is an ‘Oldie, but definitely a Goodie’ that has stood the test of time. Revamped with spices the soft sponge-like dumpling balls are cooked in a sticky, sweet sauce on the stove. Sooo good!
At a Glance This Is What You Need To Make Ginger and Spice Golden Syrup Dumplings
self raising flour
Where Do Golden Syrup Dumplings Come From
Dumplings have long been a part of the Australian food culture. Whilst it’s unknown when dumplings were first made here, they almost certainly arrived with the early English settlers. Records show golden syrup was being produced in South Australia in 1840’s and shortly after the humble dumpling was elevated to Golden Syrup Dumplings.
Making The Sauce And Batter
Abram Lyle of Lyle’s Golden Syrup fame is credited with inventing Golden syrup by filtering through charcoal the thick syrup byproduct of sugar production. This syrup which was known as ‘Goldy‘ was sold to his workers at the refinery and soon after had become so popular that he started to sell to the public in 1883.
Golden syrup tastes like a mix between butterscotch and caramel, with a consistency of corn syrup and colour similar to a dark honey.
Time To Cook These Bad Boys
Can You Make Golden Syrup Dumplings Ahead Of Time
Making Golden Syrup dumplings ahead of time is easily achieved by following the recipe, up to making the batter but not cooking the dumplings. Be sure to have the batter at room temperature before moving on. When it’s time to serve dessert, bring the sauce up to a gentle simmer and using a spoon, or small scoop portion the dumpling batter into the sauce. Cook, then test by gently pulling a dumpling partially apart and the inside resembles the texture of cake, serve and enjoy!
Can You Reheat Golden Syrup Dumplings
Dumplings are very forgiving when it comes to reheating, we’ve found the easiest way is to
- either gently heat the the sauce and dumplings in a covered saucepan
- if you’re short on sauce try steaming the dumplings in a heatproof bowl with a foil cover, over a pot of simmering water
- in the microwave on a low to medium setting – this allows the dumplings to warm through without burning the sauce.
Switching Up Your Dumplings
Just for a change try playing with different combinations when making your Ginger and Spice Golden Syrup Dumplings.
- mixing toasted pecan or walnuts into the batter.
- replace the ginger and spice with one of our favourites, cardamon – which is an intense, slightly sweet spice that brings a wonderful warmth to the dumplings.
- apples and the golden syrup were made for each other, so try chopping apples into small dice and tumbling through the dumpling batter.
Watch How To Make Ginger and Spice Golden Syrup Dumplings
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Check out our Polenta Apple and Ricotta Fritters for another wonderfully easy and oh sooo delicious dessert
Don’t waste time looking for a new dessert, Ginger and Spice Golden Syrup Dumplings are an Oldie but definitely a Goodie that has stood the test of time. Revamped with spices the soft sponge-like dumpling balls are cooked in a sticky, sweet sauce on the stove. Sooo good!
Sauce - see notes below
- 30g butter (1 oz)
- 120g soft brown sugar (3/4 cup / 4.25 ounces)
- 1 1/2 cups water
- 200g golden syrup (1/2 cup / 7 ounces)
- 225g self raising flour (1 1/4 cups firmly packed - 8 ounces)
- pinch of salt
- 30g butter (1 oz)
- 130g golden syrup (1/3 cup / 4 1/2 ounces)
- 1/3 cup milk
- 2 teaspoons ground ginger
- 1/2 teaspoon mixed spice
- Using a saucepan with a snug fitting lid that measures approximately 20 cm / 8 inch across the base. Combine butter, sugar, golden syrup and water and cook over a medium heat stirring occasionally until the sugar and butter have dissolved. Reserve until ready to cook the dumplings
- combine the flour and salt rub in the butter until sandy in appearance (or use a food processor)
- add ground ginger and cinnamon
- in a bowl mix the milk and golden syrup until combined
- add the milk and syrup to the flour mixture and stir until just combined (don't beat) - mixture should be fairly moist
- return the sauce to the hotplate and bring to a gentle simmer
- using a spoon or scoop add rounded tablespoons of the dumpling mixture into the sauce
- cover with a lid and simmer gently for 15 - 20 minutes
- dumplings are cooked when they are pulled gently apart using two forks and the dough appears to be the texture of cooked cake ( not wet and doughy)
- serve with pouring cream or ice cream (or both)
- If you don't have a pot with a lid you can use a deep sided frypan and make a tight fitting foil lid to cook dumplings
- if you're cooking the dumplings in a pan that's bigger than the recommended 20cm / 8in double the sauce recipe
Amount Per Serving Calories 953Total Fat 19gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 50mgSodium 964mgCarbohydrates 194gFiber 2gSugar 114gProtein 7g
Nutritional information provided here is only intended as a guide.