Friday, April 1, 2011

Golden Syrup Dumpling Cupcakes.....

 Do you ever get cravings? One's that seen to overtake your every thought and that's all you think about and nothing seems to satiate your cravings until you have that one little things that your taste buds are crying out for!

Well this is what happened to me this week. Golden Syrup Dumplings was all.I.thought.about! I think i also talked about them a lot to my poor husband. Phrases such as "you know what would go down really well now".... or "do you know what i really want".

It all started with watching My Kitchen Rules earlier this week and the teams had to cook in the outback over open coal fires. One of the teams whipped up Golden Syrup Dumplings for dessertas part of their menu. After that I was enamoured with the thought of tucking into a deliciously soft and moist dumpling drizzled in golden syrup sauce. I normally can get over most of my cravings by not thinking about it. Not this one - not a chance! I had to go and make them. 

The normal recipe for making golden syrup dumplings is by boiling them in the golden syrup sauce for 20 min. I didn't love the thought of the mess that would create so i thought why not make the dumpling as a cupcake and drizzle a bit of the sauce over at the end. Perfect idea!

These warming cupcakes are a perfect dessert or even afternoon snack now that Autumn has arrived and the cooler change is here. Whip a batch up this weekend for the family and sit back with a cuppa in hand and indulge in a little Golden Syrup pleasure! I know i did!



1 ½ Cups Self Raising Flour
50g Butter
Pinch Salt
1/3 Cup Golden Syrup
1/3 Cup Milk

Golden Syrup Sauce:

30g butter
1 cup firmly packed brown sugar
1/2 cup golden syrup
1 tablespoons lemon juice


1.    Sift flour into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Whisk golden syrup and milk together. Add to flour mixture. Using a wooden spoon, mix to form a soft dough. Roll heaped tablespoons of mixture to make 12 balls and place in muffin papers. Cook in a moderate oven for 15 min or until golden brown.
2.    Make syrup: Place butter, sugar, golden syrup, lemon juice  in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Remove from heat to cool slightly.
3.    Remove dumplings from muffin papers and drizzle with syrup. Enjoy while still warm.

Simply Tea Selection
I would have to reccommend a simple black tea with these dumpling cupcakes. They are quite sweet and I think a good cup of plain black tea would go down a treat with them to cut through the sweetness.

 We have a number of great Black Tea's to choose from in our range. Here are some of them

Afternoon Tea:  A light infusion blended from Darjeeling and Ceylon teas, perfect for that afternoon cuppa.

Australian Daintree: A superb black tea, grown near the Daintree rainforest of northern Queensland. The rich, fertile, lowland soil produces a well-rounded, medium strength tea.

Ceylon Orange Pekoe: Long, wirey, beautiful leaves giving an exquisite taste, almost oaky, with body and strength.

Earl Grey Premium: Classically scented with natural Bergamot oil which gives a refreshing, lightly citrus flavour.

English Breakfast Supreme: A traditional blend of the finest Assam and Ceylon teas, producing a delicate aromatic blend with lots of golden tips

Happy Sipping.......

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Happy Sipping.....

Simply Tea


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