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Souskluitjies

Souskluitjies

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A nostalgic pudding that will warm a winter’s day.

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 60 mins
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Dumplings
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

Syrup
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
1 tsp (5 ml) butter
1 vanilla pod
peel of 1 orange
1 cinnamon stick
3 star anise
cinnamon sugar, to serve (roughly a 3:1 ratio)
40 ml cinnamon
120 ml sugar
custard, to serve

Dumplings
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 eggs into the flour mixture; using a spoon fold in lightly.

Syrup
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 up 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 in an ovenproof dish with a lid. Repeat this step until all of the dumpling dough has been used.

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