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Traditional Souskluitjies | Crush Magazine



A nostalgic South African cinnamon dumpling pudding. Perfect for sweet tooths!

  • Yields: 16 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 60 mins
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1 C (250 ml) flour
1 tsp (5 ml) baking powder
pinch of salt
4 Tbsp (60 ml) butter
2 large eggs
¼ C (60 ml) sugar
2 Tbsp (30 ml) butter


3 C (750 ml) boiling water
1 C (250 ml) sugar
3 star anise
1 cinnamon stick
peel of 1 orange
1 tsp (5 ml) butter
1 vanilla pod

To Serve

3 Tbsp (45 ml) ground cinnamon
½ C (125 ml) sugar
1 litre homemade custard


Sift the flour, baking powder and salt together. Rub the butter into the flour using your fingers to form a crumb consistency. Beat the eggs and sugar until light and fluffy. Mix the beaten egg mixture into the flour; use a spoon to fold in lightly.


Combine the water, sugar, star anise, cinnamon stick, orange peel and butter in a saucepan. Slice the vanilla pod in half lengthways and scrape out the seeds; add the seeds as well as the pod to the saucepan. Bring the mixture to a boil.

Roll the dough into small balls and place into the boiling syrup. Do not overcrowd, only cook about 5-6 at a time. Simmer on low heat for 10 minutes, cover but take care that the mixture does not boil over. Regulate the temperature so that it is simmering very slowly.

Once cooked through, remove the dumplings with a slotted spoon and place into an ovenproof dish with a lid. Repeat this step until all of the dumpling dough has been used.

To Serve

Mix the cinnamon and sugar together. Place the dumplings into a serving bowl, dust with cinnamon sugar and spoon over the remaining syrup. Serve warm with custard and enjoy.