AuthorJan BouwerA traditional South African farm-style dessert made from a spiced, buttery dough simmered directly in a sweet sugar syrup until tender, served warm with custard.
Make the batter: Sift the flour, baking powder, and salt together.
Cream the butter, then mix in the ginger, cinnamon, and apricot jam.
Dissolve the bicarbonate of soda in the milk.
Fold the flour mixture and milk alternately into the butter mixture to form a stiff dough.
Make the syrup: Heat the water and sugar in a pot (or traditional potjie) over low heat until the sugar dissolves.
Bring the syrup to a boil and boil for 5 minutes.
Cook the pudding: Drop spoonfuls of the dough into the boiling syrup.
Cover with a lid and simmer very slowly for 1 hour until done.
Serve warm with a side of custard.
Ingredients
Directions
Make the batter: Sift the flour, baking powder, and salt together.
Cream the butter, then mix in the ginger, cinnamon, and apricot jam.
Dissolve the bicarbonate of soda in the milk.
Fold the flour mixture and milk alternately into the butter mixture to form a stiff dough.
Make the syrup: Heat the water and sugar in a pot (or traditional potjie) over low heat until the sugar dissolves.
Bring the syrup to a boil and boil for 5 minutes.
Cook the pudding: Drop spoonfuls of the dough into the boiling syrup.
Cover with a lid and simmer very slowly for 1 hour until done.
Serve warm with a side of custard.
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