LYNTON'S GOLDEN SYRUP DUMPLINGS
PREPARATION: 10min ~ COOK: 35min ~ READY IN: 45min
- Preheat oven to 180 degrees celsius. In a food processor blend the flour, butter and sugar on high until it resembles bread crumbs. Transfer to a mixing bowl and make a well in the centre. Add the milk and combine with a spatula until a soft dough has formed. Don't overwork the mixture. Divide into small tablespoon sized balls, and place onto a lined baking tray and set aside.
- In a small saucepan, over a medium heat, combine the brown sugar, water and golden syrup, and bring to the boil. Keep it hot. In a large ovenproof dish with a lid add the caster sugar with a small amount of water until it resembles wet sand. Cook the sugar over high heat until it starts to caramelise, 8-10 minutes.
- Remove the toffee from the heat and being very careful whisk the butter into the toffee. Return to the heat and whisking slowly pour in the golden syrup mix.
- Place the dumplings into the pot and put the lid on. Bake in the oven for 25 minutes until a skewer comes out clean. Remove the lid for the last 10 minutes of cooking. Bring the butter and milk to room temperature before using.