Golden syrup dumplings - sugarless, vegan

Hmmm... I was going kind of well there for a while, with new blog entries on a regular basis. With the weekend we just had I haven't really had time. For blogging or for cooking. With family coming from Sweden very soon, and Christmas coming up I'm probably about to have even less time.

Tonight I had enough spare time to make something sweet to follow a dinner of leftovers. There is nothing quite like golden syrup dumplings. They're like a pudding that take absolutely no effort and are the kind of comfort food my nan used to make. Probably more of a winter thing than summer, but hey, it's been raining lately.

Kev is diabetic, so I thought I'd have a go at making golden syrup dumplings without sugar... Since golden syrup is just runny sugar, so I didn't actually use any, I guess these really can't be called golden syrup dumplings. Sugarless maple flavoured syrup dumplings sweetened with stevia just isn't as catchy.

I took the basic recipe my mum used to always use and made some substitutions. Below is the original recipe followed by the ammended version.

Original recipe - (non vegan)

Dumplings
1 cup self raising flour
30 grams butter
1 egg
2 tbsp milk

Syrup
30g butter
1/2 cup caster sugar
1/2 cup golden syrup
1/2 cup of water
1 tspn lemon juice

For the dumplings:
Rub the butter into the flour to form even crumbs.
Blend in the egg and milk to bring together into a soft dough.
Form into small balls.

For the syrup:
Melt remaining butter in a pan.
Add the syrup, sugar and lemon juice and stir till all sugar is dissolved.

Bring the syrup to the boil and add in dumplings.
Boil for 20 minutes.
Serve with cream or ice cream.


Doctored (improved) version - (vegan dumplings, replacement sugar syrup)

Dumplings
1 cup self raising flour (or in the pictured example I used 3/4 cup flour, 1/3 cup almond meal)
30 grams butter
*Egg replacer for 1 egg
2 tbsp soy milk

Syrup
30g butter
1 tspn arrowroot or corn flour (with no sugar the syrup will not thicken on it's own.)
1 1/2 tspn Stevia powder
1/2 cup sugar free maple flavoured syrup
1/2 cup water
1 tspn lemon juice

For the dumplings:
Rub the nuttalex into the flour to form even crumbs.
Blend in the egg replacer and soy to bring together into a soft dough.
Form into small balls.

For the syrup:
Melt remaining nuttalex in a pan.
Blend in the arrowroot ensuring there are no lumps.
Blend stevia powder into this mix, making sure no lumps form.
Add the maple, water and lemon juice and blend together well.

Bring the syrup to the boil and add in dumplings.
Boil for 20 minutes.
Serve with cream or ice cream. (Ice cream in the example below is Nushies Vanilla)
*Well, I would have used it if I had any. Probably don't really need it, my dumplings worked ok without it.
.

Needs more syrup!

These tasted better than they look in that pic. Poor light did not do them any favours... The flecks are from the almond meal. I really should have served them with some more of the syrup that was left in the bottom of the pan too. It looks better with more sauce.