Dessert

  • 7 April, 2020

This recipe is a rainy day comfort food dumpling dish that chef Jaco van Niekerk recently shared during lockdown from his home kitchen. Traditional, with a kick!

Ingredients

Dumplings:
125g Butter
2tbsp Smooth Apricot Jam
1 ½ cup Cake flour
2t Bicarbonate of soda
125ml Cold water (might use less or more – judge for yourself)
1t Ground Cinnamon

Syrup:
1L Water
1cup White Sugar
125ml Whisky (any or to your taste)
30g Glace ginger sliced up into thin pieces but not finely chopped (for a stronger ginger taste, add more)

Method

  • Combine all the syrup ingredients in a medium heavy based sauce pot with a tight-fitting lid
  • Bring to a simmer.
  • Meanwhile make the dough – melt the butter and jam together and add the bicarbonate of soda and stir to ‘fizz’ the mixture.
  • Sieve the cake flour and cinnamon together.
  • Add the melted butter and jam mixture to the flour mix with a little bit of water – it needs to come together resembling a thick, wet dough.
  • Once syrup is boiling, spoon tablespoon scoops of the dough mixture into the syrup.
  • Cover the pot with the tight-fitting lid, turn the heat down to low and cook for 15minutes without lifting the lid.
  • After 15minutes, remove the lid and reduce the sauce for a further 3-5minutess
  • Serve warm with clotted cream or crème Anglaise.

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