Zuid Afrikaans recept van Pim (the site photographer)

Stroop (syrup):
4 cups (1 liter) water
2 cups (500 ml) sugar
Boil 4 cups of water and 2 cups of sugar together in a large pot.
Keep until later in recipe.

Deeg (dough):
1 cup sugar
1 cup butter
3 cups cake flour
salt (een knipje)
3 teaspoons bicarb of soda (koeksoda in Afrikaans)
1 cup (125 ml) milk
2 dessert spoons (25 ml) apricot jam (I always use more)
1 teaspoon (2,5 ml) ground ginger

Melt butter and sugar together. Add sifted flour and salt. Mix bicarb into
milk and then add to flour mixture. Add jam and ginger and mix. Scoop
spoonsful of dough into boiling syrup. Keep the pot's lid up for at least
the first 10 minutes. Turn down the heat so that it just simmers. Cook for
altogether 45 to 60 minutes, depending on how brown you want the pudding
(the bicarb makes it brown). Serve with custard or fresh cream or vanilla
ice cream.

PS: You could add a little bit more water to the syrup if you want a more
saucy pudding.

Elmari Potgieter





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