Golden Syrup Dumplings

Dumplings sitting in the golden syrup liquid in a Dutch oven.

An Australian family classic, golden syrup dumplings are also a traditional dessert closely associated with camping. If in America these may also be considered golden syrup drop scones.

Golden syrup is an Australian cane sugar version of cane syrup. If looking for a substitute, honey or maple syrup is a much better and more flavorful choice. If feeling adventurous a scratch-made caramel can also be made as an alternative.

The dessert is very sweet, and the syrup is added over the top for additional moisture. An accompaniment isn’t really needed but if pairing, aim for something a little less sweet and perhaps even an element of tart such as fresh fruit.

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Ariel view down on cooked Golden Syrup Dumplings still in the Dutch oven they were cooked in.
The sweet golden syrup poaching liquid surrounds and flavors the dumplings.
Two Golden Syrup Dumplings served on a plate ready to eat.
Golden Syrup Dumplings can be served alone with the leftover poaching liquid tipped on top.
Dumplings sitting in the golden syrup liquid in a Dutch oven.
Cooked golden syrup dumplings may still look pale due to the humidity in the Dutch oven but are fully cooked.

Golden Syrup Dumplings Recipe

Dumplings sitting in the golden syrup liquid in a Dutch oven.
An Australian camping classic, Golden Syrup Dumplings are a traditional dessert closely associated with camping. Make them in a Dutch oven or saucepan.
Preparation 20 minutes
Cook 15 minutes
Ready in 35 minutes
Servings 7 Servings



  • 1 cup water
  • 1/2 cup white sugar
  • 2 tablespoons golden syrup
  • 1 tablespoon butter


  • 2 tablespoons butter
  • 1 cup self-rising (self raising)
  • 1 egg lightly beaten
  • 1/4 cup milk as needed
  • cream (custard or sweetened soft cheese) for serving


  • 8 inch Dutch oven or similar sized pot



  • Place the water, sugar, golden syrup, and butter in the Dutch oven then slowly bring to a simmer while you make the dumplings.


  • Rub the butter into the flour.
  • Stir in the egg and enough milk to create a stiff dough. Add the milk in small additions so the dough doesn’t become too stiff and tacky.
  • Roll the dough into the portion size of your choice, about seven pieces.
  • Place the dough balls into the simmering syrup. Cook for 10 to 12 minutes, or until cooked through.
  • Serve hot with cream, custard, sweetened soft cheese, or custard to balance.

Nutritional Information

Calories: 197kcalCarbohydrates: 33gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 53mgPotassium: 41mgFiber: 1gSugar: 20gVitamin A: 198IUCalcium: 20mgIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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