Spiced Dumplings

Serves: 4

Prep & cooking: 30 mins


150g (1 cup) Self-raising flour

1 tbs finely grated orange rind

tsp baking powder

1 tsp ground ginger

½ tsp ground allspice

½ tsp ground cardamom

20g chilled butter, chopped

125ml (½ cup)

reduced-fat milk

Double cream, to serve


250ml (1 cup) water

185ml (¾ cup) fresh orange juice

125ml (½ cup) golden syrup

100g (½ cup, firmly packed) brown sugar


  1. To make the syrup, combine the water, orange juice, golden syrup and sugar in a medium saucepan. Stir over medium heat for 4 mins or until sugar dissolves. Bring to the boil. Reduce heat to low and hold at a gentle simmer.

  2. Combine flour, orange rind, baking powder, ginger, allspice and cardamom in a bowl. Use your fingertips to rub the butter into the mixture until it resembles fine breadcrumbs. Make a well in the center. Add the milk and use a round-bladed knife in a cutting motion to mix until the mixture comes together.

  3. Divide the mixture into 12 portions. Roll each portion into a ball. Add 6 dumplings to the syrup and cook for 2-3 mins or until dumplings double in size. Transfer to serving bowls. Repeat with remaining dumplings. (NOTE: I usually flip the dumplings over after a few mins to make sure both top and bottom are cooked. Depends on how much of the syrup is covering the dumplings.)

  4. Spoon syrup over the dumplings. Top with cream to serve.