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You’ll want a medium bowl for this. Pour in your 1 cup self raising flour and optional 1 tbsp sugar and 1 tsp mixed spice along with your chopped 2 tbsp butter.
Using your hands, work the butter into the flour until crumbly.
Now pour in your ⅓ cup milk and use a fork to bring it all together, similar to a scone dough. It should be pliable and not sticking to your hands. Tip: Too sticky? More flour. Too dry? More milk.
Scoop out a walnut size (a heaped tablespoon) of dough and roll it roughly into a ball - we don't want perfection here, or it'll break up when cooking. Repeat with all the mix - you should have around 14.
Fire up a large saucepan over medium high heat and throw in your slab of 1 ½ tbsp butter first. Once it's almost melted, add in the ½ cup brown sugar, 1 ½ cups water and the star of the show - 2 tbsp golden syrup.
Bring it to the boil then start carefully placing all your dumplings in. Turn over each dumpling to coat it in the sauce and make sure they aren't stuck on the bottom.
Reduce heat to low medium so it’s at a simmer and place the lid on. Let them cook for around 20 minutes, or until dumplings are cooked through the middle.
The dumplings should be ready once they have doubled in size and the syrup has thickened.
Serve hot with your favourites, such as vanilla ice-cream, custard or whipped cream.