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