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A traditional South African dessert. Not haute cuisine but great comfort food. Usually served to finish off a Sunday lunch featuring leg of lamb.
- Sift together dry ingredients in a bowl.
- Blend in margarine/butter with fingertips until mixture attains crumbled consistency.
- Beat together egg and milk and mix with flour mixture until soft (but not stiff)dough - add more milk as necessary to achieve right consistency.
- Preheat oven to 120C (220F).
- Heat water and 25ml butter in 4 litre (4-quart) pot to boiling and drop spoonsful of dough mixture into boiling water/butter.
- Place lid on pot and boil for 15 minutes - do NOT lift lid to peek!
- Remove dumplings with slotted spoon and place in ovenproof dish or bowl (preferably glass) with lid. Liberally sprinkle with cinnamon sugar.
- Add remaining cinnamon sugar to water in pot and bring to boil.
- Pour cinnamon syrup over dumplings, replace lid and place in preheated oven until serving - at least 30min.
These are better than my mother's, and that is high praise indeed. They are superb, tender and featherlight. They would make great dumplings in soup or a stew (say with some chopped onion and parsley or other herbs stirred into the dough), just using the dough. I would add a touch less salt when I make them as sweet dumplings again, and use 3 cups of water to cook them in, because I found that they had soaked up almost all the water when they were cooked, so I had to add more water to make the syrup. Brilliant!