Golden Syrup Dumplings

Most retro recipe.

In trying to plan for today’s theme, I was flicking through old Women’s Weekly Cookbooks from the ’70’s, looking for outdated and kitsch recipes (preferably with a pineapple and toothpicks) but nothing really grabbed me. Then I was over at my mum and dad’s place, and mum handed me a Country Women’s Association cookbook from the 1940’s that once upon a time belonged to my great Nanna James. The CWA is the largest women’s organisation in Australia, and since 1922 have been well known throughout the country (mainly for their jams, chutneys, knitted goods and lamingtons amongst other baked goods). The CWA initiated with the goal of improving conditions for women, particularly those living rurally, and have since assisted with emergency relief, education funds and workshops, amongst other benevolent things.

Flicking through the pages, it is clear that most recipes have similar and basic ingredients, created prior to much multicultural influence in Australia. Common ingredients include butter or dripping, flour, breadcrumbs, sugar and eggs. There are some mock meat recipes which initially had me excited, however I soon discovered that the mock goose was made of liver and the mock brains made of left over porridge and egg. It was certainly an age of ration and limited wastage.

There are some pretty neat ads to take note of, including the one repping this kerosene operated fridge.

And this one from the dried fruits board (awesome) spruiking currants, sultanas and raisins. Amazing.

Anyway, I digress. When I found golden syrup dumplings I knew this was the recipe for today, as it fits the retro bill and also brings back nice memories from childhood when mum used to make this for us. Boy were they a treat with their sweet sticky sauce and a dollop of cream or ice cream. Initially when I veganised this recipe directly from the CWA book it did not turn out how I remembered enjoying golden syrup dumplings as a child. The sauce was not as thick and caramel-y, rather a bit too thin. Then I recalled Johanna at Green Gourmet Giraffe posting a recipe for golden syrup dumplings a while back that I had made and it had turned out wonderfully. So I tinkered with the CWA recipe, adding some sugar to the syrup which made all the difference. Ahhhh sugar.

Golden Syrup Dumplings
(serves 3-4)

Syrup:
3 Tbsp golden syrup
¼ cup coconut or brown sugar
1 Tbsp vegan butter
1½ cups water

Dumplings:
1 cup self-raising flour
¼ cup vegan butter
1 Tbsp golden syrup
3 Tbsp water or non-dairy milk
Pinch of salt

Place syrup ingredients in a saucepan and bring to a boil.

Meanwhile, in a bowl, rub together flour and butter with your hands. Add remaining ingredients and mix to form a thick dough. While it will be tacky, you should be able to use your hands to roll it into balls. Get heaped dessert spoonfuls of dough and roll into small balls. Drop the balls into the syrup mixture, and simmer, covered, for approximately 10-15 minutes, until dumplings have increased in size and sauce has thickened. Serve with cream or ice cream.