• 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!


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

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)


  • 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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