Dumpling Update: Dumplings and Cocky's Joy

Only approximately. I didn't feel like going out and trying to track down golden syrup (I think I'll be able to find some, it's just, I'm about to fill my fridge and pantry up with Thanksgiving supplies (I love traditional Thanksgiving food and I'm not letting that just-cooking-for-me business get in the way of roasting a turkey with stuffing and making mounds of sweet potatoes so I can eat leftovers for a long time. But I digress)) so I substituted maple syrup. I may have made grand-père? Or something like it. Anyway, I also decided to make a half batch, which may have messed with cooking times a bit - I used a smaller pot to try to compensate, but it's hard to say if that was effective

Anyway, what it is is some basic eggy biscuit-like dumplings simmered in a syrup. It's kind of donut like, but what it really reminds me of, I think, are cinnamon rolls. You know how the sugar + cinnamon filling gets a little caramelized by the baking process? The syrup kind of does that. 

Quite tasty! Not as overwhelmingly sweet as I was afraid it would be, and not super rich. Will try again with golden syrup at some point, and maybe try to adapt to get even closer to cinnamon rolls, which I can't figure out how to make in small batches.