With much less sugar than the traditional recipe, these golden syrup dumplings are a healthier twist on a decadent dessert.
60ml (1 ⁄4 cup) golden syrup
1 tbsp brown sugar
2 x 2cm-wide strips lemon rind
80g butter, chilled, chopped
235g (11 ⁄2 cups) organic wholemeal spelt flour
1 tbsp baking powder
125ml (1 ⁄2 cup) milk
Natural or Greek-style yoghurt, to serve
Place the golden syrup , brown sugar , lemon rind , half the butter and 625ml (21 ⁄2 cups) water in a large saucepan with a tight-fitting lid. Stir over medium heat until the mixture is well combined and sugar dissolves. Reduce heat to low to keep warm. Cover.
Sift the flour and baking powder into a large bowl. Add a pinch of sea salt flakes. Add the remaining butter and use your fingertips to rub the butter into the flour until the mixture resembles fine crumbs.
Use a fork to beat the milk and egg in a small bowl until well combined. Pour into the flour mixture. Use a flat-bladed knife in a cutting motion to mix until a soft dough forms, adding a little extra milk, if necessary.
Bring the syrup to a gentle simmer over mediumlow heat. Turn the dough onto a lightly floured surface and knead very lightly until nearly smooth. Cut the dough into 12 even portions. Drop the dough pieces into the simmering syrup and immediately cover. Simmer gently, without lifting the lid, for 20 minutes or until a skewer inserted into the centre of the dumplings comes out clean.
Divide the dumplings among serving bowls. Spoon over the sauce and serve immediately with a dollop of yoghurt.