INGREDIENTS
500 ml (2 cups) cake flour
10 ml (2 teaspoon) baking powder
2,5 ml (½ teaspoon) salt
60 ml (4 tablespoon) Clover Mooi River butter
250 ml (1 cup) CLOVER full cream milk
3 eggs
1,5 litre (6 cups) water
90 ml (6 tablespoon) sugar
10 ml (2 teaspoon) CLOVER Mooi River butter
125 ml (½ cup) cinnamon sugar
extra Clover Mooi River butter
sugar and cinnamon
SAUCE
125 ml (½ cup) sugar
5 ml (1 teaspoon) ground cinnamon
30 ml (2 tablespoon) Clover Mooi River butter
7,5 ml (1½ teaspoon) cornflour
10 ml (2 teaspoon) water
some sweet wine (optional)
Method
DUMPLINGS
Sift the flour, baking powder and salt together. Rub 60 ml (4 tablespoon) butter into the flour until it resembles bread crumbs.
Beat the eggs and the milk. Stir it into the sifted flour until a soft dough is formed.
Boil the water and sugar in a large pot/saucepan. Stir the 10 ml (2 teaspoon) butter into the water and let it melt.
Dip a teaspoon into boiling water, scoop up rounded teaspoons of dough, and place them into the boiling water. You must cook the dumplings a few at a time – you will not be able to cook them all at once.
Place the lid on the pot and boil for 10 to 12 minutes until the dumplings are done. Do not lift the lid.
Spoon the dumplings into a greased ovenproof dish. Keep it warm in the oven at a low temperature of approximately 70°C.
Sprinkle the cinnamon sugar and the extra pats of butter onto the dumplings. Repeat until all the dumplings have been spooned out of the pot.
SAUCE
Stir the sugar, cinnamon and butter into the dumpling water still in the pot.
Mix the cornflour and water until it forms a smooth paste. Add it to the dumpling water. Boil over low temperature until the sauce starts to thicken.
Add a bit of sweet wine (to taste) to the sauce (optional).
Pour the hot sauce over the dumplings and serve hot.
CLOVER INGREDIENTS USED IN THIS RECIPE
