1½ cups self-rising flour
2 tablespoons caster sugar
60g (2 oz) butter, melted
1 egg, lightly beaten
¼ cup milk
1-1/3 cups water
1/3 cup golden syrup or light molasses
or golden Karo syrup
½ cup soft (light) brown sugar
½ teaspoon lemon juice
60g (2 oz) butter, extra
Sift flour into mixing bowl. Add sugar, stir until combined. Make a well in the centre.
Combine butter, egg and milk. Add mixture to dry ingredients. Using a knife, stir until just combined.
Combine water, syrup, sugar, juice and extra butter in large pan. Stir over high heat until sugar has dissolved, bring to boil.
Carefully drop heaped tablespoonsful of the flour mixture into syrup. Reduce heat to low and cover pan. Cook for 10 minutes or until dumplings have risen and are cooked through. Ladle the syrup over dumplings occasionally during cooking.
