Orange golden syrup dumplings are my twist on a country classic. My husband introduced me to golden syrup dumplings before we were even married. They are one of his favourite childhood desserts and he wheels them out a couple of times a year, particularly once the weather gets cold.
A few weeks back I made some with my class at school, only I put a little twist on them by adding some orange zest and juice to the syrup. I also popped a square of chocolate into the centre of each dumpling so that you got a nice little surprise when you bit into them.
They were so good that I decided to make them again at home to serve at church. They were just as good then!
Another childhood fave: Mac and cheese recipe (comfort-food at its finest)
Orange golden syrup dumplings
Makes 8 generous dumplings
Takes 30 mins
1 orange – zest and juice
500ml water
185ml golden syrup
½ cup brown sugar
40g butter
1¼ cup self-raisingflour
30g butter – chopped
80ml milk
80ml golden syrup
50g dark chocolate
Combine the orange juice and zest, water, golden syrup, brown sugar and butter in a large saucepan and bring to the boil. Reduce and simmer for a minute or two.
Place the flour in a bowl, and then rub butter into it with your finger tips then mix the milk and golden syrup into the flour to make a soft dough.
Cut the dough into small even balls. Break the chocolate into small chunks. and press a chunk into the centre of each ball. Make sure that the chocolate is completely sealed in the dough by rolling it in your palm quickly.
Drop the finished balls carefully into the simmering syrup. Cover with a lid or foil, and allow to simmer for 15 minutes or until the dumplings have risen and set.
Serve with ice cream!
