Not to skite but I make beautiful Golden Syrup Dumplings and I have been hesitant to try and make them without brown sugar and golden syrup. I now wish I tried them much earlier. They are not as sweet but since cutting out refined sugar my tastes have changed and I prefer them the new way. My husband on the other hand is horrified and asked that next time I make them that I stick to the original recipe for him – there is no helping some people 🙂
Maple Dumplings
Dumpling Batter
- 1 cup wholemeal flour
- 1 teaspoon baking powder
- 1/4 teaspoon bi carb
- 1 tablespoon butter
- 1 egg, lightly beaten
- 1-3 tablespoons milk
Sift flour, baking powder and bi carb into a mixing bowl. Rub in butter with fingertips. Add egg and mix until combined. If mixture is a little dry add 1 tablespoon of milk at a time until smooth dry dough is formed (it should not stick to your fingers).
Syrup
- 1 cup hot water
- 1/2 cup coconut sugar or rice syrup
- 1 tablespoon butter
- 3 tablespoons maple syrup
In a large saucepan bring to boil syrup. Place walnut sized balls of dumpling batter into boiling syrup and allow to simmer for 15-20 minutes until sauce thickens and dumpling double in size. Serve with home-made vanilla ice cream. Enjoy 🙂