Enjoy a sweet dessert with these miso infused golden syrup dumplings, perfect for those cold Autumn and Winter nights.
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Place the sugar, golden syrup, butter and 2 cups (500ml) water in an 18cm (base measurement) saucepan over medium heat. Combine the miso paste and 1 tbs water in a small bowl, using the back of a spoon to smooth any lumps. Add the miso mixture to the golden syrup mixture and bring to a gentle simmer. Cook, stirring occasionally, for 3-5 mins or until the sugar dissolves. Remove from heat.
To make the dumplings, place the flour, butter and cinnamon in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs. Add the milk and golden syrup and stir until a sticky dough forms.
Return saucepan to medium-high heat and bring the golden syrup mixture to a simmer. Carefully drop heaped 1 tbs-portions of the dumpling mixture into the syrup. Reduce heat to low and cover with a lid. Cook, covered, for 15 mins or until the dumplings are puffed and the sauce thickens.
Divide the dumplings and sauce evenly among serving bowls. Serve immediately with ice cream.
COOK. STORE. SAVE.
If you have ground ginger or allspice handy, you could use either of them instead of the ground cinnamon.
COOK IT RIGHT
Buy it right
With a delicious toffee flavour, golden syrup is available in the baking aisle
Store it right
Once opened, golden syrup is best stored in a cool, dry place such as the pantry.
Cook it right
Drizzle it over pancakes, or use it to make classic caramel slice.