• 1 1/2 cups self-raising flour
• 50g butter, chilled, chopped
• 2 tbsp brown sugar
• 1/4 cup golden syrup
• 1/3 cup milk
• 2 tsp finely grated orange rind
• 1 1/2 cups thick vanilla custard
• 1/2 cup pistachio kernels, toasted, roughly chopped
• Orange zest, to serve
• Orange Cardamom Syrup
• 50g butter
• 3/4 cup brown sugar
• 1/3 cup golden syrup
• 1/3 cup orange juice
• 4 cardamom pods, bruised

Step 1

Sift flour into a large bowl. Using fingertips, rub in butter until mixture resembles fine breadcrumbs. Stir in sugar. Whisk golden syrup, milk and rind together. Add to flour mixture. Stir to combine.

Step 2

Make Orange Cardamom Syrup. Place butter, sugar, golden syrup, orange juice, cardamom pods and 11/2 cups water in a large saucepan over medium-high heat. Stir for 2 minutes or until sugar dissolves. Bring to the boil, without stirring. Reduce heat to low. Simmer, uncovered, for 5 minutes.

Step 3

Roll tablespoons of dough mixture into balls. Carefully drop into simmering syrup. Simmer, covered, for 15 to 20 minutes or until dumplings are cooked through. Remove and discard cardamom pods.

Step 4

Transfer dumplings and sauce to serving bowls. Spoon over custard. Sprinkle with pistachio and orange zest. Serve.