Golden Syrup Dumplings | Australian-Style Golden Syrup Dough Balls

Combine the golden syrup, butter, brown sugar, water, and lemon juice in a wide, deep pot and bring to a boil. The lemon juice prevents the syrup from crystallizing, so do not omit it. Once the syrup boils, reduce the heat; it should not bubble vigorously, just quiver at the surface.

Mix the flour, baking powder, and salt. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs. Add the milk and 30 g golden syrup, then stir with a spoon just until no flour is visible. The dough should be sticky; firm dough that is easy to handle makes heavy, hard dumplings.

Use a tablespoon dipped in water to scoop walnut-sized portions and drop them onto the surface of the syrup. The dumplings should not touch, and the syrup should come halfway up their sides; dumplings submerged in syrup cannot puff up on top. The pot can hold six dumplings; do not overcrowd it.

Cover tightly and cook over the lowest heat for 20 minutes. When the time is up, cut one dumpling in half: the inside should be fully puffed and matte, with no wet center. Place two dumplings in each bowl and spoon the thick syrup left in the pot over them; the syrup thickens as it cools, so serve hot.