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Coconut & mandarin golden syrup dumplings


  • Sift the flour and salt into a large bowl.
  • Add the cold butter and rub in with your fingers until the mixture resembles breadcrumbs. 
  • Lightly beat the egg with 1 tbsp milk. 
  • Then add the coconut and mandarin zest to the flour mixture with the egg and milk. Stir with a wooden spoon, adding an extra tablespoon of milk if needed.
  • Put the water with the mandarin and lemon juice, the golden syrup, sugar and remaining butter in a large heavy-bottomed pot. Stir until the sugar has dissolved. Then bring to the boil and then boil for 3 mins. 
  • Form the dough into 12 balls using a tablespoon and then gently drop into the hot syrup. Cover, turn the heat down and simmer for about 10 mins, until a knife comes out clean.
  • Serve the dumplings with plenty of the sauce in individual bowls with a dollop of cream on top.
  • from "Grub" by Jane Lawson


  • 125 gm self-raising flour
  • a pinch of salt
  • 60 gm cold unsalted butter, cubed
  • 1 large egg, lightly beaten
  • 1-2 tbsp milk
  • 45 gm desiccated coconut
  • 1¼ tbsp grated mandarin rind
  • 500 ml cold water
  • 80 ml fresh mandarin juice
  • 1½  tbsp fresh lemon juice
  • 200 gm golden syrup
  • 140 gm soft brown sugar
  • 40 gm unsalted butter, at room temperature
  • thickened cream

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
    3 tbsp1/2 cup
    1 lb450 gm