Lime golden syrup dumplings
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Lime golden syrup dumplings image © Catseye Productions 2009
This is a development of a childhood favourite, golden syrup dumplings. My sister Ness used to make a version that ramped up the lemon content as we all loved the balance of tart and sweet flavours. This is my current version, using the limes that we get all year up here in the north. It has a very distinct lime flavour thanks to the generous juice, and grated and zested lime rind:
Lime Golden Syrup Dumplings
2 cups self-raising flour
1/4 teaspoon cinnamon powder
1/8 teaspoon nutmeg powder
grated rind of 3 – 4 limes
80g butter
milk
lime zest strips from 1 lime
1 cup lime juice (about 8 limes)
3 cups water
1/3 cup golden syrup
1/2 cup castor sugar
Choose a wide based casserole or baking dish that that has a lid or can be covered with foil and can take about 10 dumplings sitting snugly in one layer.
Add cinnamon, nutmeg and grated lime zest to the flour and thoroughly stir through. Rub butter into flour. Gradually add enough milk until the mix forms a moderately stiff dough then shape into balls of about 5cm diameter.
Heat water, golden syrup, sugar, grated rind and lime juice until mix comes to the boil. Pour some of this liquid into casserole or baking pan, place in dumplings, then pour the rest of the liquid over them. Cover and cook in a 170 C fan forced (180 C conventional) oven for 20 minutes, remove lid or foil and baste dumpling tops by dunking them gently under the syrup, then cook for another 20 minutes or until dumpling tops are golden brown. Serve with cream or sour cream.
