Old fashioned cinnamon dumplings! Whip up this traditional South African dessert with Robertsons Cinnamon, vanilla essence, cloves and milk for a delicious sweet and sticky treat.
- For the dumplings:
- 250 ml cake flour
- 5 ml baking powder
- 1 ml salt
- 60 ml butter (softened)
- 2 eggs
- 30 ml (2 tbsp) milk
- 2.5 ml vanilla essence
- 1.25 L boiling water
- 5 ml (1 tsp) cinnamon sugar, for sprinkling
- 30 ml butter, melted, to serve
- ¼ tsp Robertsons cinnamon powder
- For the sauce:
- 250 ml water
- 190 ml sugar
- 5 ml vanilla essence
- 1 x cinnamon stick
- 2 x whole star anise
- 5 x whole cloves
- In a bowl, sift together the flour, baking powder and salt. Using your fingers, rub the softened butter into the dry ingredients until the mixture has the consistency of breadcrumbs. In a separate bowl, whisk the eggs well, then stir in the milk, sugar and vanilla essence. Add the egg mixture to the dry ingredients and mix well to form a smooth batter.
- In a large saucepan with a tight-fitting lid, bring 1.25 litres of water to the boil (the water must be at least 3 cm deep). Place teaspoonfuls of the batter carefully into the boiling water (as many as can comfortably fit into the saucepan). Cover the saucepan with its lid and cook over a medium heat for 10 minutes. Don’t peek at the dumplings during cooking, as this causes them to collapse. Using a slotted spoon, remove the dumplings from the pan and place in a serving bowl. Sprinkle with cinnamon sugar and keep warm.
- To make the sauce, place all the ingredients into a saucepan and bring to the boil, stirring until all the sugar has dissolved.
- Drizzle the melted butter over the souskluitjies and sprinkle with extra cinnamon, if desired. Pour the sauce over the dumplings and serve immediately.
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