There’s nothing better on a chilly winter night than a bowl of easy golden syrup dumplings. Fluffy dumplings simmered in sticky, sweet syrup – this old-fashioned Aussie dessert is pure comfort food, made with pantry staples in just 20 minutes!
If you love nostalgic desserts like my Self-Saucing Butterscotch Pudding or Lemon Delicious Pudding, then this one absolutely deserves a spot on your menu this week!
Best, by a country mile. Thankyou.
- Karen
Golden syrup dumplings are a classic Aussie dessert that’s stood the test of time. Originally made during tough times with simple ingredients, this humble dish is now a go-to for anyone craving something warm, sweet and comforting. It’s budget-friendly, quick to make, and uses pantry staples.
As they cook, the dumplings puff up and soak in a rich, buttery caramel syrup – like a warm hug from your nanna! Serve with vanilla ice cream, cream or custard (try my Homemade Vanilla Custard for the perfect match).
Why You're Going To Love This Recipe
- The ultimate comfort dessert – sticky, warm and sweet.
- Quick & easy – on the table in just 20 minutes.
- Made from pantry staples – no fancy ingredients required.
- Budget-friendly – perfect for feeding the whole family without breaking the bank.
- Old-fashioned favourite – just like Grandma used to make.
Jump to:
Dumpling Ingredients
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
This is a simple recipe using everyday ingredients, but here are a few notes to make sure everything turns out just right:
- Self-raising flour – gives the dumplings their rise and fluffiness.
- Golden syrup – adds that classic rich caramel flavour. If you're outside Australia, this is worth tracking down (but you can find substitutes below).
- Brown sugar – sweetens the syrup and adds a deeper flavour than white sugar.
- Butter – adds richness to both the dough and the syrup.
Variations
- Gluten-Free Option: Swap the self-raising flour for a gluten-free self-raising flour blend. Results may vary slightly, but it works!
- Zesty Lemon Dumplings: Add 1 teaspoon of finely grated lemon zest to the dough for a citrusy twist.
- Spiced Syrup: Pop in a cinnamon stick or a few whole cloves into the simmering syrup for a warming spiced version.
- Dairy-Free: Use plant-based butter and dairy-free milk to make the recipe suitable for dairy-free diets.
How To Make Golden Syrup Dumplings
This old-school dessert comes together in just a few easy steps:
Note: please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
- Step 1: Rub the butter into the flour using your fingertips until it looks like fine breadcrumbs.
- Step 2: Stir in the milk and golden syrup to form a thick, sticky dough.
- Step 3: Make the syrup by combining water, butter, golden syrup and brown sugar in a large saucepan. Bring to the boil.
- Step 4: Drop tablespoonfuls of the dough into the simmering syrup. Reduce heat, cover with a lid, and simmer gently for 15–20 minutes (don’t lift the lid too early!).
- Step 5: Serve hot, spooned into bowls with plenty of syrup and a scoop of ice cream.
Top Tip
For super fluffy dumplings, make sure the syrup is gently simmering (not boiling!) before adding the dough – and keep the lid on during cooking!
Recipe Tips
- Use a large saucepan to give the dumplings space to puff up while they cook.
- Don’t overmix the dough – it should be thick and sticky, not smooth like cake batter.
- Keep the lid on during cooking so the dumplings steam properly and turn out light and fluffy.
- Simmer gently – if the syrup boils too rapidly, the dumplings may break apart or cook unevenly.
- Serve immediately – they’re best eaten warm, straight from the pot.
- Golden syrup substitutes: If needed, use honey, maple syrup or light corn syrup – but the flavour will be slightly different.
- Not suitable for freezing – these dumplings are best made fresh and enjoyed hot.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stove or in the microwave.
Golden Syrup Dumplings FAQs
They’re best served fresh, but you can make the dough earlier and refrigerate it until ready to cook. Bring to room temperature before using.
You may have overmixed the dough or boiled the syrup too rapidly. Stick to a gentle simmer and mix the dough until just combined.
Yes, however, they're best served fresh. To reheat, gently warm leftovers in a saucepan or microwave. Add a splash of water or milk if needed to loosen the syrup.
Hot with vanilla ice cream, cream or custard. They're also lovely with a sprinkle of toasted coconut or chopped nuts.
More Winter Dessert Recipes
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Golden Syrup Dumplings
Ingredients
Dumplings:
- 50 g butter
- 1 ½ cups (225g) self-raising flour
- ¾ cup (185g) milk
- 2 tbs golden syrup
Sweet Syrup:
- 2 cups water
- 50 g butter
- ⅓ cup (120g) golden syrup
- ¾ cup (160g) brown sugar
Instructions
- Use your fingers to rub the butter through the self-raising flour until it resembles fine breadcrumbs.
- Add the milk and golden syrup and stir to form a thick paste.
- Meanwhile, place the syrup/sauce ingredients into a large saucepan and bring to the boil. Reduce to a simmer and add tablespoonfuls of the mixture.
- Allow the sauce to come back to a simmer and then cover for 15-20 minutes or until cooked through.
Notes
- Use a large saucepan to give the dumplings space to puff up while they cook.
- Don’t overmix the dough – it should be thick and sticky, not smooth like cake batter.
- Keep the lid on during cooking so the dumplings steam properly and turn out light and fluffy.
- Simmer gently – if the syrup boils too rapidly, the dumplings may break apart or cook unevenly.
- Serve immediately – they’re best eaten warm, straight from the pot.
- Golden syrup substitutes: If needed, use honey, maple syrup or light corn syrup – but the flavour will be slightly different.
- Not suitable for freezing – these dumplings are best made fresh and enjoyed hot.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stove or in the microwave.
Bev says
Making for grandkids for our Christmas lunch
Karen King says
Best, by a country mile. Thankyou.
Sue Stitt says
Family loves them & so easy to make