Souskluitjies
These traditional cinnamon dumplings are best served warm
Makes enough for: 4 people
Equipment
- Steamer basket with lid
Ingredients
for the sauce
- 95 g fructose
- 125 mls milk
- 60 mls Amarula *
- 6 g butter
for the dumplings
- 270 g self raising flour
- 60 g salted butter
- 160 mls Amarula *
- 5 mls ground cinnamon
for serving
- fresh berries
- ice cream
Method
for the sauce
- Place the fructose, milk, Amarula and butter into a small saucepan
- Bring to a boil over a medium temperature, stirring until the sugar has dissolved
- Simmer for 3 minutes, turn off the heat and leave on the stove until needed
for the dumplings
- Place the flour and butter into a stand mixer bowl and using a beater, beat until the butter is rubbed in
- Add the Amarula and cinnamon and combine to form a dough
- Shape the dough into 12 x 40g balls and place into a steamer basket, lined with baking paper **
- Place a pot filled with 2cm of water onto the stove and bring to a boil over a high temperature
- Place the steamer basket on top, and then place the lid on the steamer basket
- Cook for 10 minutes, then serve warm, with the custard sauce as well as some berries and / or ice cream ***
Notes
* Amarula is a cream liqueur from South Africa. It is made with sugar, cream and the fruit of the African marula tree. You can substitute this with any cream liqueur, or plain cream if you want to keep this dessert alcohol free.
** You might have to do this in two batches, depending on the size of your steamer.
*** The dumplings can be reheated in the microwave for 1 minute on high
** You might have to do this in two batches, depending on the size of your steamer.
*** The dumplings can be reheated in the microwave for 1 minute on high