Gingerbread pudding dumplings

These super sweet, sticky gingerbread pudding dumplings are a delicious festive twist on the classic Aussie golden syrup dumpling! The perfect easy Christmas dessert, if you want to save even more time, mix up the dry ingredients the day before. Serve with a generous scoop of vanilla icecream.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 703kcal

Cost $10

Ingredients

Syrup

3/4 cup brown sugar
1 tbsp ground ginger
50 g margarine plant-based
1/3 cup golden syrup
2 cups water

Dumplings

1 + 1/2 cups plain flour
2 tsp baking powder
pinch of salt
3/4 cup milk plant-based (I use soy or oat)
50 g margarine plant-based
3 tbsp golden syrup
1 tbsp brown sugar

Spices for dumplings

1 tbsp ground ginger
2 tsp cinnamon
1/2 tsp mixed spice
1/4 tsp nutmeg

Instructions

Syrup

Combine all syrup ingredients into a large pot, bring to a simmer over low heat, stirring occasionally.

Dumplings

Add flour, salt, spices, sugar and margarine to a medium size mixing bowl. Gently rub with your fingertips until evenly combined.
Add milk and golden syrup and mix well until it forms a smooth batter.
Spoon dollops of batter into the syrup. The dumplings will swell as they cook. Allow to simmer for 10 minutes on one side, before gently flipping onto the other side. Use a large serving spoon to avoid breaking the dumplings when flipping. Continue to simmer for a further 10 minutes. Insert a skewer to check if thoroughly cooked.
Serve immediately with vanilla ice cream.

Video

Nutrition