Place the lid on the slow cooker and preheat on High while you prepare the dumplings. Combine the flour and sugar in a bowl. Use your fingertips to rub in the butter until mixture resembles coarse breadcrumbs. Make a well in the centre. Add the milk and use a flat-bladed knife to stir until mixture just comes together. Divide into 12 portions and roll gently into balls.

For the caramel syrup, combine the golden syrup, sugar, butter, cream and 125ml water in a saucepan over medium-low heat. Cook stirring, until sugar dissolves and syrup is smooth. Bring to the boil and remove from heat.

Pour half the syrup into the preheated slow cooker. Gently place the dumplings in the syrup. Pour the remaining syrup over the top of the dumplings. Cook covered, for 1 hour 30 minutes or until dumplings are cooked through. Sprinkle with sea salt. Serve with ice-cream and/or custard.