There are some recipes that I share with you here because I fervently believe they have changed my life for the better - and, equally fervently, I want you to try them so your time in the kitchen is transformed too. The baked risotto was the most recent example. 'This is so good - you must try it yourself!' I don't see myself as a recipe writer - more a sharer. So when I make something so delicious or easy or comforting (or all three), I just want you to all know about it (and make it too).
But there are some recipes that I don't care if you never make them. In fact, I don't want you to make them.
Take this golden syrup dumpling recipe. It's good; it's my go-to recipe for GSDs.
But really, don't take it. Instead, write yourself a post-it note: 'find mum's GSD recipe'. Then ring your mum - or perhaps your nanna or sister - and get your family's favourite version, the one you grew up with. Or dig out your trusty Nigella or Womens' Weekly or Belinda Jeffery recipe. Heck, even go to taste.com.au and see what its offerings are.
The point is, you don't have to make my recipe; this time, I'm just giving you a little nudge to remember golden syrup dumplings. Go on. It's the right season for them. Make some GSDs - anyone's - soon.
With ice cream. And lovely yellow napkin made from Frangipani Fabrics
Adapted from an undated Gourmet Traveller recipe. The only thing I wish is that there was more sauce; the dumplings seem to suck it all up too quickly. Maybe I'll double that bit next time (I always forget). And if anyone knows the trick for preventing the dumplings merging into one mega-dumpling, please let me know.
- In a food processor, whizz up 45 gms butter, 1 1/2 cups SR flour, 1/2 tspn cinnamon, 1/2 tspn mixed spice and a pinch of salt til it is blended.
- In a small jug, whisk together 125 mls milk, 1 egg and 1 egg yolk.
- With your food processor running, add the wet ingredients to the dry til the dough comes together.
- Now prep the sauce. In a large (deep rather than wide) saucepan, gently melt 30 gms butter, 1/3 cup light brown sugar, 1/2 cup golden syrup, 150 ml sherry and 1 1/2 cups water. Bring to simmer, stirring until sugar dissolves.
- Now for the dumplings. This is a stiff but sticky dough so have everything ready and plenty of paper towels for cleaning your hands up if necessary! Take a spoonful of dough (I find it quite impossible to roll and form dumplings with my hands with this dough) and drop it into the sauce; keep making dumplings til you've used up all the dough. Try to keep the dumplings as separate as possible, turning them to coat in the sauce.
- Keep sauce at a simmer and cook for 15-20 minutes or until dumplings are cooked thru. Serve immediately with cream or ice cream.