Vegan Golden Syrup Dumplings
Looking for the ultimate comfort dessert that just happens to be plant-based? These Baked Vegan Golden Syrup Dumplings are soft, fluffy, and drenched in a rich, gooey syrup that caramelises beautifully in the oven. This recipe is a twist on the classic stovetop version, baking them gives the dumplings a slightly crisp edge while keeping the inside tender. Made with simple pantry staples and zero dairy or eggs, they’re a nostalgic treat perfect for cosy nights in. Grab a spoon and get ready to dive. Serve them with a homemade custard and ice-cream for the ultimate combo.
With Mother’s Day around the corner, this recipe also holds a little extra meaning. I made these for my mum this year as a surprise, baked just the way her mum used to make them for her. It’s a simple yet heartfelt way to honour generations of love, comfort, and warm desserts shared around the table. Whether you’re celebrating with your mum or cherishing memories of her, these dumplings are the perfect way to say “Happy Mothers Day” in the most delicious way possible.
I made this beautiful recipe in these stunning new items from House.
- Alex Liddy Harley Lasagne Dish 32cm (to bake and serve my golden syrup dumplings)
- Alex Liddy Harley Oil Bottle 600ml (for my homemade custard)
- Alex Liddy Harley Teacup and Saucer
- Alex Liddy Harley Teapot with Infuser
Ingredients
Syrup Sauce:
Dumpling Batter:
Homemade Custard
Instructions
- Preheat the oven to 180°C (350°F)
Make the syrup: In a baking tray (I used the Alex Liddy Harley Lasagne Dish 32cm) combine the boiling water, brown sugar, golden syrup and vegan butter. Stir until the sugar is dissolved, butter is melted and everything is well mixed. Put to the side.
- Prepare the dumpling batter: In a large mixing bowl, add the self-raising flour. Rub in the vegan butter with your fingertips until the mixture resembles breadcrumbs.
- Stir in the golden syrup, then gradually pour in the soy milk, mixing until you get a thick, spoonable batter. Don’t overmix—just combine until smooth.
- Scoop the dumplings: Using a spoon or small ice cream scoop, gently dollop spoonfuls of the batter on top of the syrup in the baking dish. Space them out a little—they’ll puff up as they bake.
- Bake: Place the tray in the preheated oven and bake for 25 minutes, or until the dumplings are golden on top and cooked through. The syrup will bubble up around them and thicken slightly. The liquid sauce will seem very wet but after resting for a few minutes the dumplings will soak it up.
- 5 minutes before the golden syrups are baked start on the homemade custard. Add the custard ingredients into to the pot and whisk on medium heat until thickened and pourable. Serve warm.
- Serve warm—preferably with a scoop of vegan vanilla ice cream, warm custard, or just as they are.
