Golden Dumplings

Description:
I was chatting with a friend about how different our diet is today than when we were children. The conversation kind of evolved (as these things tend to do) into a discussion about our favourite childhood desserts.

I’ll admit that my mum is a great cook but desserts especially were her forte. I just can’t understand how I was as skinny as a rake all those years, I guess my metabolism must have been in good working order.

Anyway it brought to mind this dessert that my mum & grandmother used to make. I don’t think I have had since it I was about 10 years old and I was curious……did it really taste as good as I remembered?
So I decided that I would have to make it just to see. I have never made this before, but I must have watched my mother make it so often that I could actually remember the quantity of ingredients…..that in itself is scary!

I made this a few weeks back & it definitely got the taste test approval of Ren & Stimpy. I hope if you give this one a try you enjoy it!


Ingredients:
Sauce:
2 cups water
3 tblspns golden syrup
2 tblspns butter
1 cup sugar


Dumplings:
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

Apparently Golden Syrup is known as Corn Syrup in the US


Directions:
• 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. (you can mix this by hand but the food processor makes the job so much quicker!)
• 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 still 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/or ice cream.