1½ cups self-raising flour
2 teaspoons margarine
1 egg, lightly beaten
1/3 cup milk
600 ml carton low-fat prepared custard
Sauce:
2 cups water
1 cup caster sugar
1/3 cup golden syrup
Sift flour into a large bowl. Add margarine and rub in using fingertips, until mixture resembles fine breadcrumbs. Make a well in the centre. In a small jug, lightly beat egg and milk. Add to flour mixture, and mix using a butter knife until evenly moistened. Gather dough together gently. Pinch off portions and roll into walnut-sized balls (make 18 in total). Set aside. To make sauce, combine water, sugar and syrup in a wide saucepan and stir over medium heat without boiling until sugar dissolves. Increase heat to medium-high; bring to the oil. Add dumplings, cook for 8 minutes, until increased in size and cooked through and syrup is reduced and thickened slightly. Serve dumplings drizzled with syrup and custard. Note: Take care when serving as the syrup will be extremely hot
