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Ginger beer and passionfruit syrup dumplings

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Add these irresistible dessert dumplings to your to-do list. With ginger beer and passionfruit syrup, they’re the perfect way to end any meal.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Ginger beer and passionfruit syrup dumplings


  • 1 1/2 cups (225g) self-raising flour
  • 100g chilled salted butter, chopped
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1/4 cup (60ml) milk
  • 1 tsp vanilla extract
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (125ml) honey
  • 2 1/2 cups (625ml) non-alcoholic ginger beer
  • 1/2 cup (125ml) passionfruit pulp

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the flour and half the butter in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Whisk egg, milk and vanilla in a bowl. Add the egg mixture to the flour mixture and stir until a sticky dough forms.
  2. Step 2

    Combine the sugar, honey, ginger beer and remaining butter in a large wide saucepan. Cover with a tight-fitting lid and bring to the boil over high heat. Simmer for 4 mins. Add the passionfruit. Reduce heat to medium and cook for 2 mins or until the mixture thickens slightly. Reduce heat to low.
  3. Step 3

    With lightly floured hands, roll 1-tbs portions of dough into balls. Carefully arrange balls, in a single layer, in the pan. Cover and cook, swirling pan occasionally, for 10-12 mins or until puffed and cooked through. Divide the dumplings and syrup among serving bowls. Serve immediately.

    Serve with whipped cream and passionfruit pulp.