Golden Syrup (Berry) Dumplings

As the nights get chillier, it’s time to resurrect those lovely warming puddings, including Sally’s all-time favourite; golden syrup dumplings.

As winter has now landed with a vengeance here at Molesworth, it’s time to resurrect lovely warming puddings to complete dinner each night.  The all-time favourite of golden syrup dumplings always springs to mind of course.  Last weekend I decided to incorporate some of the last of summer’s mulberries.

I’d been eking out the very last of the ones I’d frozen, but decided this experiment had enough potential to be worth sacrificing almost the last of the remaining precious few.  I enclosed them inside the dumplings, adding a whole new dimension with the explosion of flavour to counteract the sweetness of the caramel sauce.

Of course you can leave the berries out, but certainly I think that this new twist on an old favourite is well worth trying.

I’d like to include a photo but they were devoured so quickly by the family here on Saturday night that I missed the opportunity.

Golden Syrup (berry) Dumplings

This recipe will serve 4 to 6 people

For the dumplings

1½ cups self raising flour

Grated rind one small lemon

Pinch salt

50g butter, diced

1/3 (one third)cup milk, approximately

½  to ¾ cup fresh or frozen berries, such as blueberries, blackberries, small strawberries or mulberries

For the sauce

 60g butter

½ cup brown sugar, firmly packed

4 tablespoons golden syrup

2½ cups water

½ cup sugar

To make the dumplings mix together the flour, lemon rind and salt and then rub in the butter with your fingertips until the mixture resembles breadcrumbs.  Mix in enough milk to make a soft dough.

Divide into 12 dumplings and shape each into a ball, then flatten into a round, large enough to enclose 2 or 3 berries.  Place the berries in the centre of each round and dampen around half the edge.  Press together to enclose berires and seal well, damp edge to dry.

To make the syrup, place all ingredients in a medium saucepan and bring to the boil, stirring.

Drop the dumplings into the syrup and then reduce heat to a simmer.  Place a lid on the saucepan and cook for 15 minutes.

HINT – for the dumplings to be light and fluffy, a good seal of the lid is essential.  To ensure this is the case you can take a piece of baking paper a little larger that the saucepan and spray one side with cooking or spray (or grease with butter).  Place over the top of the pot, and then place the lid on top.