I love this recipe because it’s simple, affordable, and irresistibly sweet. The dumplings are light and pillowy, soaking up the creamy golden syrup sauce as they cook. The addition of thickened cream gives the sauce a smooth, velvety finish that makes every spoonful pure bliss. It’s a perfect dessert for cooler nights, family gatherings, or any time I want a fuss-free sweet treat that everyone loves.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by placing the self-raising flour into a mixing bowl and rubbing in 20g of the butter with my fingertips until the mixture looks like fine breadcrumbs. I make a well in the center, pour in the milk and 1 tablespoon of condensed milk, and mix with a flat-bladed knife until I have a sticky dough. Using lightly floured fingertips, I divide the dough into 12 equal portions and gently roll them into rough balls—making sure not to overwork them so the dumplings stay tender.
Next, I combine the golden syrup, remaining 40g of butter, and the rest of the condensed milk in a large deep frying pan. I stir this mixture over medium-low heat for about 5 minutes, until it’s smooth and slightly more golden in color. Then, I stir in the vanilla extract and 125ml (½ cup) of water to loosen the sauce.
I gently drop the dumplings into the sauce, leaving space between each one to allow for expansion. I cover the pan, reduce the heat to low, and cook for about 5 minutes. Then I uncover, carefully turn the dumplings over with a spoon, cover again, and cook for another 2 minutes until the dumplings are cooked through.
Once the dumplings are ready, I remove them to serving bowls. I whisk the thickened cream into the sauce over medium heat until it’s smooth and heated through, then pour it generously over the dumplings. I sometimes add an extra splash of cream on top for an even richer finish.
Servings and Timing
This recipe serves 4 people and takes about 25 minutes total—10 minutes to prepare and 15 minutes to cook. It’s the perfect quick dessert for when I want something warm and homemade without spending hours in the kitchen.
Variations
I sometimes like to add a pinch of cinnamon or nutmeg to the dough for a subtle spice. For a different twist, I’ve swapped golden syrup for maple syrup or honey, which changes the flavor beautifully. If I want extra indulgence, I serve the dumplings with a scoop of vanilla ice cream or drizzle a little caramel sauce over the top. For a citrusy note, adding some grated lemon zest to the dough works wonderfully too.
Storage/Reheating
If I have leftovers, I store the dumplings and sauce in an airtight container in the fridge for up to 2 days. To reheat, I gently warm them in a saucepan over low heat, stirring in a splash of cream or milk to loosen the sauce. They can also be microwaved in short bursts until heated through. These dumplings are best enjoyed fresh, but even reheated, they stay soft and delicious.
FAQs
Can I make these dumplings ahead of time?
I prefer to make them fresh, but I sometimes prepare the dough ahead and refrigerate it for a few hours before cooking.
Can I use evaporated milk instead of condensed milk?
No, condensed milk is much thicker and sweeter—evaporated milk won’t give the same flavor or texture.
How do I know when the dumplings are cooked?
They should be soft, slightly puffed up, and cooked through in the center. I test one by cutting it open.
Can I make this recipe dairy-free?
Yes, I use plant-based butter, coconut cream, and a dairy-free condensed milk alternative.
What can I use instead of golden syrup?
Maple syrup, honey, or even treacle work as substitutes, though the flavor will change slightly.
Can I double the recipe?
Absolutely. I just make sure my pan is large enough to hold all the dumplings without crowding.
Why are my dumplings tough?
Overmixing the dough can make the dumplings dense. I handle the dough gently for the best texture.
Can I bake the dumplings instead?
This recipe works best simmered, but baked dumplings will have a firmer texture and less sauce absorption.
How can I make the sauce thicker?
If I want a thicker sauce, I let it simmer uncovered for a few extra minutes before adding the cream.
What should I serve with these dumplings?
I love serving them with whipped cream, vanilla ice cream, or a sprinkle of cinnamon sugar on top.
Conclusion
These Condensed Milk Dumplings are the perfect mix of soft, sweet, and creamy comfort. I love how simple they are to make yet how impressive they taste, especially with that golden syrup sauce. Whether it’s for a cozy family dessert or a quick treat after dinner, this recipe always brings warmth and a touch of sweetness to my table.
Condensed Milk Dumplings are a rich and comforting dessert featuring soft, fluffy dumplings simmered in a golden syrup and condensed milk sauce. Finished with cream for a velvety touch, this nostalgic treat is quick, sweet, and perfect for cozy evenings.
Author:Amy
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dessert
Method:Simmered
Cuisine:Australian
Diet:Vegetarian
Ingredients
150 g (1 cup) self-raising flour
60 g butter, chopped
80 ml (1/3 cup) milk
395 g can condensed milk
80 ml (1/3 cup) golden syrup
1 tsp vanilla extract
125 ml (1/2 cup) thickened cream
Instructions
Place self-raising flour in a mixing bowl and rub in 20 g of the butter with fingertips until the mixture resembles fine breadcrumbs.
Make a well in the center, pour in the milk and 1 tablespoon of condensed milk, and mix with a flat-bladed knife until a sticky dough forms.
Divide the dough into 12 portions and roll into rough balls using lightly floured hands.
In a large deep frying pan, combine golden syrup, remaining 40 g of butter, and the rest of the condensed milk. Stir over medium-low heat for about 5 minutes until smooth and golden.
Add vanilla extract and 125 ml (1/2 cup) water to loosen the sauce.
Gently drop the dumplings into the sauce, leaving space between each. Cover and cook on low heat for 5 minutes.
Uncover, carefully turn the dumplings, re-cover, and cook for another 2 minutes or until cooked through.
Remove dumplings to serving bowls. Whisk thickened cream into the sauce over medium heat until smooth and heated through.
Pour the sauce generously over the dumplings and serve immediately, with extra cream if desired.
Notes
Add a pinch of cinnamon or nutmeg to the dough for gentle spice.
Substitute golden syrup with maple syrup, honey, or treacle for flavor variation.
For extra indulgence, serve with vanilla ice cream or caramel sauce.
Add lemon zest to the dough for a citrus twist.
Store leftovers in the fridge for up to 2 days and reheat gently with a splash of milk or cream.
Handle the dough lightly to keep the dumplings soft and fluffy.
