Maple Syrup Dumplings

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12 May 2022

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Golden syrup steamed pudding is a fond memory for me, and these little dairy-free dumplings are equally delicious but much quicker to make.

Serves 4


1 cup self-raising flour

Pinch of salt

20g Olivani or other butter substitute

1 egg, lightly beaten with a fork

50ml plant milk

Dairy-free ice cream to serve

Crushed toasted walnuts to serve


⅓ cup maple syrup

1 tablespoon golden syrup

½ cup brown sugar

30g Olivani or other butter substitute

2 cups water


1. Mix together flour, salt and Olivani until it resembles breadcrumbs. Add the beaten egg and stir to combine. Add enough of the milk to create a soft scone-like dough.

2. Combine all sauce ingredients in a large frypan and bring to the boil, then reduce heat to a gentle simmer.

3. Use floured hands to roll large teaspoonfuls of the dough into little balls. Assemble them on a floured bench as you go. When all are rolled, add them quickly to the simmering pan, with a little room around each to allow for expansion. Cover the pan tightly with a lid, dinner plate or foil and cook for about 10 minutes. Turn the dumplings and cook for a further 5-7 minutes or until cooked through.

4. Remove dumplings with a slotted spoon, place into bowls, drizzle sauce over top, add ice cream, sprinkle with walnuts and eat immediately. Yummo!


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