1 cup self raising flour
salt to taste
20g unsalted butter
1½ cup golden syrup
½ cup water
60g unsalted butter
To serve runny Bulla Cream
Sift self raising flour with a pinch of salt into a bowl. Rub in the butter into the flour until it resembles breadcrumbs then add the whisked egg and stir to combine. Then gently add the milk and mix till the dough just comes together resembles a scone mix (do not overwork the dough). Set aside and make the sauce.
Combine all sauce ingredients into a large frypan. Bring to the boil to amalgamate and turn down to a gentle simmer. Meanwhile flour your hands and roll the dough into the size of a 20 cent piece.
Line a tray with baking paper to put all the dough balls on. Then slip the balls off the baking paper all together into the syrup. Cook for about 5 minutes, then turn over to cook on the other side for another 5 minutes.
Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream or ice-cream.