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"Sweet Sunset" Toffee Dumpling Pudding with Custard

1h 30m
Serves 4


"Sweet Sunset" Toffee Dumpling Pudding with Custard


  • 2 cups Cake flour
  • 1 tsp Ginger powder or fresh ginger
  • 2 cups White sugar
  • 4 tbsp Apricot jam or golden syrup
  • 2 tbsp Butter or margarine
  • 2 tsp Baking Soda
  • 1 pinch Salt
  • 6 cups Water


  1. Mix 6 cups water & 1.5 cups of sugar in a deep pot and bring to a boil.
  2. Sift flour, salt, baking soda, and ginger together.
  3. Add half cup sugar to flour mixture and mix well.
  4. Add jam and butter to 1 cup boiling  water, melt and mix well. Let this cool a little.
  5. Mix the jam and butter water and flour ingredients forming a sloppy dough.
  6. Once syrup starts boiling, turn the power of the stove to medium to low, then ladle dollops of the dough into the syrup.
  7. Cook with the lid on for 1 hour.
  8. Serve with custard.


When ladling the dough into the syrup, do not ladle dollops on top of each other. Monitor constantly so the dough doesn’t burn. DO NOT open the lid for at least 40 minutes. This will result in lighter dumplings.

Sweet Sunset Toffee Dumpling Pudding with Custard