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Banana butterscotch dumplings


  • Place the water, 50 gm butter, the golden syrup and ¾ cup brown sugar in a large non-stick pan. Gently simmer until the sugar is dissolved (don't boil).
  • At the same time, sift the self-raising flour and cinnamon into a large bowl and, with your fingers, rub in the cubed remaining butter until the mixture resembles breadcrumbs. 
  • Mash the banana in another bowl. Add the milk and egg, and mix well using a fork.
  • Mix the remaining brown sugar into the dry ingredients and make a well in the centre. Then pour in the banana mixture and, using a wooden spoon, mix to form a soft dough.
  • With well-floured hands, roll the dough into balls (about the size of golf balls). Then gently drop the balls into the simmering sauce and simmer, covered, for about 15 mins until cooked, turning frequently with a spider (or slotted spoon).
  • To serve, spoon the dumplings into individual bowls with the sauce. Then sprinkle with cream and garnish with mint sprigs dusted with a little icing sugar.


  • 3½ cups water
  • 75 gm unsalted butter, softened
  • ¾ cups golden syrup
  • 1½ cups brown sugar, firmly packed
  • 1½ cups self-raising flour
  • ¼ tspn ground cinnamon
  • 1 large ripe banana
  • ¼ cup milk
  • 1 egg
  • plain flour
  • thickened cream
  • mint sprigs
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm