Gingerbread Pudding Dumplings

Sweet, sticky gingerbread pudding dumplings—festive Aussie golden syrup treats made easy. Prep dry mix ahead, simmer, and serve with vanilla ice cream.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings serves

Calories 696kcal

Ingredients

Syrup

¾ cup brown sugar packed; approx. 150 g
1 tablespoon ground ginger
3½ tablespoons plant-based margarine approx. 50 g
⅓ cup golden syrup approx. 113 g; or light corn syrup
2 cups water

Dumplings

1½ cups all-purpose flour approx. 180 g
2 teaspoon baking powder
⅛ teaspoon salt estimate for “pinch”
1 tablespoon ground ginger
2 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon mixed spice pumpkin-pie/spice blend
50 g plant-based margarine
¾ cup milk approx. 180 mL; I use soy milk, but any milk works.
3 tablespoons golden syrup approx. 63 g
1 tablespoon brown sugar packed; approx. 13 g

Instructions

Spiced Syrup

In a large, heavy-bottomed pot, combine brown sugar, ground ginger, and margarine.
Stir in golden syrup and water.
Place over low heat and bring to a gentle simmer, stirring occasionally, until margarine melts and sugar dissolves.

Dumplings

In a medium bowl, whisk together flour, baking powder, salt, ground ginger, cinnamon, nutmeg, mixed spice, and brown sugar.
Rub in the margarine with your fingertips until the mixture resembles coarse crumbs.
Stir in non-dairy milk and golden syrup just until a smooth batter forms.
Drop heaping tablespoonfuls of batter into the simmering syrup, spacing them evenly.
Cover and cook on low for 10 minutes.
Using a large spoon, carefully flip each dumpling, then cover and cook another 10 minutes more (total cook time ~20 minutes).
Test one dumpling with a skewer—it should come out clean when done.
Serve the dumplings in bowls, spoon over extra syrup, and top with vanilla ice cream.

Video

Nutrition