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Matthew Evans' golden syrup dumplings

Preparation time
10 Minutes
Cooking time
20 Minutes


135g self-raising flour

Pinch salt

25g butter

1 egg, lightly beaten

1 tbsp milk, to moisten

375ml water

160g sugar

35g butter, extra

11/2 tbsp golden syrup

Lemon juice for squeezing, optional

Matthew Evans’ bay leaf custard

Prep time: 5 mins Cook time: 20 mins

Makes: 1 litre

1L milk

3–4 fresh bay leaves, well washed

2 tbsp cornflour (pure maize cornflour works best)

6 eggs

100g sugar


1. Combine flour and salt in a large bowl. Using your fingertips, rub in butter. Add the egg and enough milk to make a dough. Roll into 10–12 evenly sized small ball-shaped dumplings.

2. To make the sauce, heat the water, sugar, extra butter and golden syrup in a medium-sized pan until boiling. Plop in the dumplings, put on a lid and simmer for 15 minutes, adding a little squeeze of lemon juice to make it a little more adult. Serve with bay leaf custard and garnished with bay leaves if desired.

METHOD  - Bay Leaf Custard

1. Place milk and bay leaves in a saucepan over medium heat. Cook, stirring with a whisk, until it boils. Take off heat and let steep for 15 minutes.

2. Use a little milk to dissolve the cornflour in a bowl, whisk in eggs and sugar. Reheat the milk, strain and whisk into egg mixture.

3. Pour this back into a clean saucepan over medium-low heat, continue whisking or stirring until the custard is thick enough to coat the back of a spoon. Serve.

Preparation time
10 Minutes
Cooking time
20 Minutes


Two Blues Sauvignon Blanc 2014
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