Mum used to make golden syrup dumplings in the Sunbeam electric frypan. I have to say these steamed puddings are a lot lighter,but they do take me back.
150g butter
150g soft brown
sugar
2 large eggs
1/2 tsp vanilla extract
2 tbsp golden syrup
150g self-raising flour,sifted
2 tbsp milk
For the sauce
2 tbsp butter
Preheat oven to 180C. Lightly butter four ovenproof 150mL ramekins or pots.
Beat the butter,sugar,eggs,vanilla extract and golden syrup with an electric mixer for 4 minutes.
Fold in small amounts alternately of the flour and the milk until you have a fairly stiff batter.
Tip the mixture into the pots,cover each with a piece of buttered foil and tie foil with string. Place in a baking tray and pour in boiling water halfway up the sides of the ramekins. Bake for 1 hour or until the puddings spring back to the touch.
For the sauce Gently heat golden syrup and butter in a small pan.
Turn out the puddings and spoon the sauce over the top. Serve with ice-cream.
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