Sift the
flour and salt into a bowl. Using your fingertips, rub in the butter
until the mixture is fine and crumbly, and make a well in the centre.
Using a flat-bladed knife, stir the combined egg and milk into the flour
mixture to form a soft dough.
To make the
syrup, put 2 cups (500ml / 16 fl oz) water in a large pan with the sugar,
butter, golden syrup and lemon juice. Stir over medium heat until combined
and the sugar has dissolved.
Bring to the
boil, then gently drop dessertspoons of the dough into the syrup. Cover
and reduce the heat to a simmer. Cook for 20 minutes, or until a knife
inserted into a dumpling comes out clean. Spoon onto serving plates and
drizzle with some of the syrup. Serve the dumplings immediately with
whipped cream.
