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  • The Australian Women’s Weekly Food

    Sweet & slow

    Jun 29, 2020 5 minutes

    GOLDEN SYRUP DUMPLINGS

    PREP TIME 15 MINUTES COOK TIME 1 HOUR SERVES 4

    1 medium lemon (140g)
    110g butter
    ¾ cup (165g) caster sugar
    ⅔ cup (160ml) golden syrup
    1½ cups (225g) self-raising flour
    2 eggs
    thickened cream, to serve

    1 Preheat a 5.5-litre (22-cup) slow cooker on HIGH.

    2 Remove half the rind from the lemon with a zesting tool. Remove remaining rind in wide strips and cut off any white pith. Coarsely chop butter.

    3 Place 1½ cups (375ml) water in cooker; add 40g of the butter, half the zested lemon rind, the sugar and ½ cup of the golden syrup. Stir until sugar dissolves, then bring to a simmer. Add the wide strips of lemon rind.

    Sift flour into a bowl. Add remaining butter; rub into flour using your fingertips until it resembles fine breadcrumbs. Make a well in the centre. Whisk eggs and 1 tablespoon

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