Why You’ll Love This Recipe

I love how this dessert takes the classic golden syrup dumpling and gives it a rich, flavorful twist. The spiced sauce pairs beautifully with the buttery syrup and soft, custard-infused dumplings. It’s surprisingly easy to make, and the aroma that fills the kitchen while it cooks is absolutely irresistible. Whether I’m entertaining guests or simply treating myself, this recipe always feels special and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

225g (1 1/2 cups) self-raising flour
35g (1/4 cup) custard powder
50g butter, chilled, chopped
70g (1/3 cup) caster sugar
185ml (3/4 cup) milk
1 tsp vanilla extract
Crème fraîche, to serve

Boozy golden syrup sauce:
200g (1 cup, firmly packed) brown sugar
80ml (1/3 cup) spiced syrup or spiced extract
60ml (1/4 cup) golden syrup
50g butter

Directions

I begin by preparing the golden syrup sauce. In a large saucepan with a tight-fitting lid, I add the brown sugar, spiced syrup, golden syrup, butter, and 500ml (2 cups) of water. I stir the mixture over low heat until the sugar has dissolved and the butter has melted. Then, I increase the heat slightly and bring it to a gentle simmer — the sauce should be smooth and glossy.

While the sauce simmers, I prepare the dumpling dough. In a large bowl, I combine the self-raising flour and custard powder. Using my fingertips, I rub the chilled butter into the flour mixture until it resembles fine breadcrumbs. I stir in the caster sugar, then make a well in the center. I pour in the milk and vanilla extract, mixing with a wooden spoon until it forms a soft, sticky dough.

Once the sauce is simmering gently, I use a dessert spoon to drop heaped spoonfuls of the dough (about 8 dumplings) into the sauce. I reduce the heat to low, cover the pan, and let them simmer for 15–20 minutes, until a skewer inserted into the center of a dumpling comes out clean.

When the dumplings are cooked, I divide them among serving bowls and spoon the rich sauce generously over the top. I finish each bowl with a dollop of crème fraîche — its tangy creaminess perfectly balances the sweetness of the sauce.

Servings and Timing

This recipe serves 4 people and takes about 40 minutes in total — 10 minutes to prepare and 30 minutes to cook. It’s quick enough for a weeknight dessert but impressive enough for entertaining guests.

Variations

I sometimes like to use caramel syrup, maple syrup, or even chai-spiced syrup for a different flavor twist. For extra indulgence, I serve the dumplings with vanilla ice cream or a drizzle of cream instead of crème fraîche. A sprinkle of ground cinnamon or nutmeg over the top adds an extra touch of warmth.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm the dumplings gently in a saucepan over low heat, adding a splash of milk or water to loosen the sauce if needed. They can also be microwaved in short bursts until hot. These dumplings are best served fresh, but even reheated, they stay soft and delicious.

FAQs

Can I make these dumplings without eggs?

Yes, this recipe doesn’t use any eggs — the self-raising flour gives them all the lift they need.

Can I use plain flour instead of self-raising flour?

Yes, I add 2 teaspoons of baking powder to the plain flour to help the dumplings rise.

What can I serve with these dumplings?

I love serving them with crème fraîche, vanilla ice cream, or whipped cream.

How do I know when the dumplings are cooked?

They should be puffed up and light, and a skewer inserted into the center should come out clean.

Can I use another sweetener in the sauce?

Yes, honey, maple syrup, or brown rice syrup all work nicely as substitutes for golden syrup.

Can I make the sauce thicker?

I simmer it uncovered for a few extra minutes after removing the dumplings to reduce it slightly.

Why are my dumplings dense?

Overmixing the dough can make them heavy — I mix gently until just combined.

Can I freeze these dumplings?

They’re best fresh, but I sometimes freeze leftovers for up to 1 month and reheat them gently.

Can I make them in advance?

I prepare the dough ahead and keep it chilled, then cook the dumplings just before serving.

What kind of custard powder should I use?

Any standard vanilla custard powder works — it gives the dumplings a lovely flavor and texture.

Conclusion

These Boozy Golden Syrup Custard Dumplings are the ultimate comfort dessert — rich, soft, and full of warm, spiced sweetness. I love how the silky sauce coats the tender dumplings, creating a luxurious, nostalgic pudding that’s both simple and spectacular. Whether for a cozy night in or a special dinner, this dessert is guaranteed to impress and satisfy every sweet craving.