Food recipes
Golden Syrup Dumplings (Egg Free)
Golden Syrup Dumplings (Egg Free) Ingredients: sugars, brown syrup, maple, canadian water, bottled, generic wheat flour, white, all-purpose, unenriched butter, without salt syrup, maple, canadian milk, fluid, 1% fat,...
Golden Syrup Dumplings (Egg Free)
Ingredients:
sugars, brown
syrup, maple, canadian
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
To make the dumplings: Rub the flour and butter together in a large bowl (a small bowl makes lots of mess on your counter).
Add the syrup and enough milk to make a soft dough.
Use floured hands to grab cherry sized portions and roll into a ball.
Place on a floured plate and cover with cling wrap and pop in the fridge (can be done upto 8 hours ahead of time).
For the sauce:.
In a medium saucepan (I have 4 kids, so my medium is a good size) add the first 3 ingredients, stir and bring to the boil.
Carefully drop the dumplings in, a single layer only.
Boil uncovered for 7-10 minutes.
Insert a toothpick to check for done-ness, they should resemble a scone inside.
If over cooked they loose al lightness and go stodgy - so timing is everything!
Don't walk away while boiling the dumplings.
Serve with either whipped cream and/or ice-cream.
Left over sauce makes a great ice-cream topping.
Please note - I often make double, due to guests OR a long day with swimming/basketball or other sport events due to 3 sons.
Ingredients:
sugars, brown
syrup, maple, canadian
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
To make the dumplings: Rub the flour and butter together in a large bowl (a small bowl makes lots of mess on your counter).
Add the syrup and enough milk to make a soft dough.
Use floured hands to grab cherry sized portions and roll into a ball.
Place on a floured plate and cover with cling wrap and pop in the fridge (can be done upto 8 hours ahead of time).
For the sauce:.
In a medium saucepan (I have 4 kids, so my medium is a good size) add the first 3 ingredients, stir and bring to the boil.
Carefully drop the dumplings in, a single layer only.
Boil uncovered for 7-10 minutes.
Insert a toothpick to check for done-ness, they should resemble a scone inside.
If over cooked they loose al lightness and go stodgy - so timing is everything!
Don't walk away while boiling the dumplings.
Serve with either whipped cream and/or ice-cream.
Left over sauce makes a great ice-cream topping.
Please note - I often make double, due to guests OR a long day with swimming/basketball or other sport events due to 3 sons.