6th April-20: Back tracking a little as I nearly forgot to include this one and I thought I couldn’t let it pass… Monday evening before Easter was very chilly and we’d had a simple dinner (trying to be good early in the week 😄) but still had plenty of room and felt like a sweet treat…
What could I do that was simple, easy and not take too long ? Hmmmm, one of the ultimate winter comfort foods that Mum used to make – GOLDEN SYRUP DUMPLINGS !
Growing up, our house was “powered” by a wood stove – as much as it was hard work for Mum, it made the most beautiful food – the oven seemed to cook the roasts, particularly lamb roasts and things like scones particularly well. I also remember cooking toast, on the edge of a roast fork, in the coals – how good was that with lashings of butter and vegemite !
Mum would often make us golden syrup dumplings in the saucepan on the stove top and to be honest, I think there was something about the way she cooked them with that stove that just tasted amaaaazing !
Anyway, back to now… this is Mum’s recipe I copied down and took with me when I moved out of home… Happy Soul Food moment…
Golden Syrup Sauce
- 1 tbs butter
- 2 tbs golden syrup
- 11/2 cups of water
- Stick in a large saucepan and heat unti lcomes to the boil (also note: if you google recipes, I’ve also seen some add brown sugar as well)
Dumplings
- 1tbs butter
- 1 cup SR flour
- Rub these two together until like breadcrumbs
- 1 egg beaten up with 1 tbs milk
- Have extra flour and milk on stand by if necessary
- Mix egg and milk into flour mix until dough is soft. Add more milk or flour as necessary until smooth
- Roll into golf ball sized balls
- Pop into saucepan with sauce and cook for about 20 minutes
Serve with ice cream or cream (or both 😮🙃)