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  • Michelle

Golden Syrup Dumplings

So it is Mother's Day, and this is for my beautiful Mum, Sylvia Kathleen, (hi Mum!). So as I told you all recently, I am doing up some rice cooker recipes because this is an appliance I have recently fallen in love with, so much so that I bought one for my beautiful Mum, and then, today, I hear in my Public Health Nutrition lecture that in Melbourne it is becoming common for new apartments to be built with no kitchen! I thought, what!??? Anyway, so now the need for rice cooker recipes becomes even more important for these people who are without kitchen, but still want to cook, at least sometimes.

These dumplings are comfort food at their most extreme, sweet, tender, warm and gooey, I am not pretending there is any nutrition here, but I suppose we can look at it as a hug, from me to my Mum, that you are all welcome to share because we both have big hearts and are full of love.

Ready? Yes, I know, I have been able to feel you saying, stop talking and make with the recipe Michelle, so here we go.


This recipe has been made for the rice cooker, you can of course make it in a pot on the stove, use one with a lid if you have it to trap the steam, otherwise you will need to top up the liquid.


Yes, yes, here we go.


Ingredients


Syrup

50g butter

100g golden syrup

160g brown sugar

400g or ml boiling water


Dumplings

165g plain flour

15g baking powder

35g cold butter

160g milk


In the bowl of your rice cooker, or in your pot, pop all of the syrup ingredients, give them a swirl to make sure the sugar has dissolved, put it in the rice cooker, press 'soup' (or whatever setting will give you a nice consistent heat, in the simpler cookers this is just 'start') and then press 'start', close the lid, let it come to the boil.



Combine the flour and baking powder into a medium sized bowl, grate the butter into it (this is an old American trick, helps speed up the rubbing in process), rub the butter into the flour mix with your fingers until it resembles breadcrumbs.




Now tip in the milk and give it a stir until it comes together to form a paste, don't over work it, you will make it tough.


Good, now pop the top of your rice cooker, careful of the steam! Your syrup should be bubbling by now, if it is, drop spoonfuls of your dumpling mix into the cooker.


Close the lid, set your timer, allow this to cook for ten minutes, then lift the lid, careful of the steam! Using your plastic spoon or a wooden spoon so as to not scratch the cooker, turn each dumpling very gently over, close lid, steam for another twenty minutes.



Gorgeous! Okay, so they are done, turn off the rice cooker (or pot), dish them up, serve them with whatever you like, so far we have had them with custard, cream and ice-cream, I think possibly the custard is my favorite.

Happy Mother's Day to all the Mums out there, but most especially to my own beloved Mum. Love you Mum, xxm.


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