RECIPE: Lynton Tapp shares his Golden Syrup dumplings recipe on 3AW Afternoons
Golden Syrup dumplings
- 225g self raising flour
- 40g powdered milk
- 50g unsalted butter
- 2 tbsp. sugar
- 190ml milk
- 100g brown sugar
- 100g golden syrup
- 200ml water
- 60g unsalted butter
- pinch of salt
- 250ml full fat milk
- 250ml full fat cream
- 70g sugar
- 5 egg yolks
- 2 tsp vanilla paste
- dash of tawny port
In a large mixing bowl knead the butter into flour, powdered milk and sugar, the mix should resemble bread crumbs when the butter is incorporated.
Make a well in the centre of the dry mix and add milk then lightly knead until mix just comes together. Do not over work the dough.
Divide the dumpling mixture into tbsp. size balls and arrange in the base of an oven proof dish (that has a lid) until the base is completely covered.
In a small saucepan combine the brown sugar, golden syrup, water, butter and salt and gently heat until the butter has melted and the brown sugar has dissolved.
Pour the golden syrup over the dumplings, cover the dish with its lid and place in oven for 20-30 minutes. In the final 10 minutes of cooking remove the lid to give a golden crust to the top of your dumplings.
While the dumplings are cooking make the custard. In a small saucepan over low heat add the cream, milk and vanilla paste and gently heat to just before a simmer. Remove from the heat.
Meanwhile whisk the egg yolks with the sugar until pale and frothy, 4-5 minutes.
Pour the warm milk mixture over the egg yolks while whisking. Transfer the custard base back to the saucepan over low heat and gently cook while continuously stirring until the custard coats the back of a wooden spoon or the temperature reaches 83 degrees Celsius on a thermometer. Once the custard is cooked remove it from the heat and pour in a dash of brandy port and transfer to a serving jug
Remove the dumplings from the oven and serve with warm custard.
pour over syrup and bake in camp oven for 20-30 minutes or until tops of dumplings are golden brown and crispy.