Drenched in a sticky golden syrup sauce, this giant fluffy dumpling is cooked in the slow cooker, so it’s super easy and perfect for entertaining friends and family.
- 265g (1 3/4 cups) self-raising flour
- 1 tablespoon caster sugar
- 1/2 teaspoon ground allspice
- 30g butter
- 160ml (2/3 cup) milk
- 1 egg
- Vanilla ice-cream, to serve
Golden Syrup Sauce
- 250ml (1 cup) golden syrup
- 55g (1/4 cup, firmly packed) brown sugar
- 1 teaspoon vanilla extract
- 50g butter, at room temperature, chopped
- 500ml (2 cups) boiling water
To make the golden syrup sauce, place the golden syrup, brown sugar, vanilla, butter and boiling water in the bowl of a slow cooker and cover. Set slow cooker to High.
Meanwhile, sift the flour, sugar and allspice into a large bowl. Use your fingertips to rub the butter into the mixture until it resembles fine breadcrumbs.
In a jug, whisk together the milk and egg. Add to the flour mixture. Use a flat-bladed knife to stir until just combined.
Remove the lid from the slow cooker and stir the sauce. Drop large spoonfuls of the dumpling mixture into the sauce (the mixture will join together as it cooks).
Lay a clean, dry tea towel over the slow cooker. Wipe the moisture from the underside of the lid, then replace over the tea towel, folding up the overhanging material to sit on the lid. Cook on High for 2 hours or until the dumplings have joined together and are cooked through.
Use a large metal spoon to scoop out the dumpling into serving bowls and drizzle with golden syrup sauce. Serve with ice-cream.
RECIPE BY: Author: Tracy Rutherford Image credit: Nigel Lough Publication: Taste.com.au