Golden Syrup Dumplings are a classic Australian dessert made for comfort. Soft, fluffy dumplings simmer in a sweet golden syrup sauce until they puff up beautifully and soak in all that sweet, sticky goodness. Serve them warm with cream or ice cream for an old-fashioned favourite that tastes like a hug from Nan.
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What are Golden Syrup Dumplings?
Golden syrup dumplings have been loved by generations of Australians. They're made by simmering soft dumpling dough in a sweet golden syrup sauce. As they cook, the dumplings puff up and absorb some of the syrup, creating a warm, comforting dessert that’s usually served with cream or ice cream. And they smell amazing as they're simmering away in your kitchen.
Why you'll love this dessert
This recipe is a winner for several reasons:
- you can make them with basic pantry ingredients
- they're ready in around 30 minutes
- you cook them up in one saucepan
- they're wonderfully nostalgic
- these sweet dumplings are the perfect way to warm up on cold nights.
The recipe
This recipe comes from the pages of Nana Ling's handwritten recipe books and is dated October 1939.
Do keep scrolling for the tested and tweaked recipe, though, as I found more water was needed in the recipe (and it's a whole lot easier to follow!)
This recipe fits with our historical timeline and other records. By the late 1930s, recipes for these dumplings were appearing in Australian newspapers. It's a lovely example of a Depression-era and wartime-friendly dessert. It's filling, warming, sweet and easy to make from pantry basics. It doesn't need fresh fruit, chocolate, cream or lots of eggs. Instead, it turns a handful of humble ingredients into something that feels generous and special.
Why this recipe works
The dumplings cook partly in the golden syrup sauce and partly from the steam trapped under the lid. This helps them puff up and cook through evenly. A gentle simmer stops the syrup from reducing too quickly, while light handling keeps the dumplings soft and fluffy.
Ingredient notes
What are those humble ingredients? To make the dumpling dough, you'll need: SR flour (or plain/all purpose flour + baking powder), salt, a little butter, one egg and a little milk. To make the sauce, you'll need: water, brown sugar and golden syrup.
Golden syrup is readily available in supermarkets in Australia, New Zealand and the UK, and can be found in the international aisle in US and other locations. It's popular in Australian baking and is an ingredient in many favourites, including Anzac Biscuits, Mars Bar Slice, and Caramel Slice. Plus, we love it drizzled on Aussie Damper.
If you can't find Golden Syrup, you can substitute maple syrup, honey or corn syrup. The flavour won’t be quite the same, but these substitutes will still work.
Precise quantities for ingredients are in the recipe card at the end of this post.
How to make Golden Syrup Dumplings
Making the dough
Start by sifting the flour and salt together into a mixing bowl. Cut the butter into cubes and rub the butter into the flour mixture until it resembles a fine breadcrumb consistency (see image 1). Whisk the egg with the milk and add to the dry ingredients (see image 2). Stir with a butter knife to combine (see image 3). Break the dough into eight portions and gently shape into balls (see image 4).
TIP: Don’t overmix the dough. Mix only until the ingredients come together. Handle gently when you are forming the balls. Too much mixing and handling can make your dumplings heavy rather than light and fluffy.
Set aside the uncooked dumplings (see image 5).
The syrupy sauce
Next, place the water, sugar and golden syrup into a large frying pan that has a lid (see image 6).
TIP: Use a large enough frypan. The dumplings need room to expand as they cook. You'll also need a lid – that stays on while the dumplings cook. This traps the steam and helps them puff up beautifully.
Stir over medium heat and bring to the boil. Place the eight balls into the boiling mixture and reduce to a simmer (see image 7). Place the lid on the frying pan and cook for 10 minutes. Turn the dumplings (see image 8), place the lid back on and cook for another 10 minutes.
COOKING TIPS:
- Jiggle the pan a little during cooking to ensure the dumplings don't stick to the bottom of the pan.
- If the syrup seems too runny once the dumplings are cooked, simmer uncovered for a minute or two to thicken.
- Keep the sauce at a gentle simmer rather than a rapid boil. If it bubbles too vigorously, the syrup can reduce too quickly, become too thick and catch on the bottom of the pan. Check the sauce towards the end of cooking and add a splash of hot water if it looks too thick.
How thick should the golden syrup sauce be?
The sauce should be syrupy but spoonable – not so thick that it catches on the bottom of the pan. If it looks too runny once the dumplings are cooked, simmer uncovered for a minute or two. If it becomes too thick, add a splash of hot water and gently swirl the pan.
Serving and storage
Once cooked, spoon syrup over the tops of the dumplings. Serve straight away, while still warm, with cream or ice cream... and let your worries slip away – even if it's for just a moment.
Recipe FAQs
It's a thick, golden-coloured ingredient often used in Australian baking (such as the iconic Anzac Biscuit) and is made by the process of refining sugar cane into sugar.
It's readily available in supermarkets in Australia, New Zealand and the UK and can be found in the international aisle in US and other locations.
Q. I don't have Golden Syrup. What else can I use?
Use corn syrup, maple syrup or honey.
These are perfect camping food. Follow the same instructions and be sure to keep the lid on the camp saucepan or dutch oven while cooking.
Ideally, eat them fresh, soon after cooking. You can reheat leftovers, but they might be less fluffy. If you do make ahead or have leftovers, store them in an airtight container in the fridge and reheat gently in the microwave or on the stovetop. Add a splash of water when reheating if the sauce has thickened too much.
Heavy dumplings may be the result of over-mixing the dough or handling it too much. Doughy dumplings may need a little longer with the lid on, as the trapped steam helps cook the tops. Keep the sauce at a gentle simmer and avoid lifting the lid too often.
More old-fashioned Aussie desserts
Check out the entire desserts collection here or jump straight to one of these:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Golden Syrup Dumplings Recipe
Equipment
- large frying pan with lid
Ingredients
- 1 cup SR flour (or 1 cup plain/all purpose flour + 2 teaspoons baking powder) (1 cup = 140 grams)
- 1 pinch salt
- 30 grams butter, cut into small cubes (1 ½ tablespoons)
- 1 egg
- 2 tablespoons milk
- 2 cups water (2 cups = 500ml)
- 1 cup brown sugar (1 cup = 200 grams)
- 1 tablespoon golden syrup (or use maple syrup, honey or corn syrup)
Instructions
- Sift flour and salt into a mixing bowl.
- Rub butter into flour mixture until it resembles fine breadcrumb consistency.
- Whisk egg with milk and add to dry ingredients. Stir with a butter knife to combine.
- Break mixture into eight portions and gently shape into balls.
- Place water, sugar and golden syrup into the large frying pan. Stir over medium heat and bring to the boil.
- Place the eight portions into the boiling mixture and reduce to a simmer.
- Place lid on frying pan and cook for 10 minutes. Turn dumplings and cook, covered, for another 10 minutes.
- Once cooked, spoon syrup over the tops of the dumplings and serve with ice cream or cream.
Video
Notes
- Keep the pan covered while the dumplings cook. The trapped steam helps them puff up and cook through.
- Jiggle the pan a little during cooking to ensure the dumplings don't stick to the bottom of the pan.
- If the syrup seems too runny once the dumplings are cooked, simmer uncovered for a minute or two to thicken.
- Keep the sauce at a gentle simmer rather than a rapid boil. If it bubbles too vigorously, the syrup can reduce too quickly, become too thick and catch on the bottom of the pan. Check the sauce towards the end of cooking and add a splash of hot water if it looks too thick.
- Golden Syrup is readily available in supermarkets in Australia, New Zealand and the UK and can be found in the international aisle in US and other locations. You could use corn syrup, maple syrup or honey as a substitute. The flavour won’t be quite the same, but these substitutes will still work.
- Take a quick peek if you're worried the mixture might be sticking to the bottom of the pan or burning, otherwise leave the lid on the pan while cooking.
Kellie says
Love the recipe however my sauce won’t thicken. Any tips?
Libby Hakim says
Hi Kellie. If the syrup seems too runny after cooking time has elapsed, allow to simmer uncovered for a minute or two at the end to allow to thicken. (I will also test and revamp this recipe soon, so check back again :))
Jo says
Thank you for this great recipe. How far ahead can the dumplings be made before serving please.
Libby Hakim says
Hi Jo! Like many things, they are better served straight away. However you can keep them in the fridge for a few days and re-heat. Thanks for the question.
Lesley Hodgson says
Love your recipes
Libby says
That's great! Thanks, Lesley 🙂