Dumplings • 2 cups (500 ml) cake flour• 2 teaspoons (10 ml) baking powder
• ½ teaspoon (2,5 ml) salt
• 6 tablespoons (70 ml) Clover Mooi River butter
• 1 cup (250 ml) Clover full-cream milk
• 3 eggs
• 6 cups (1,5 litre) water
• 6 tablespoons (90 ml) sugar
• ½ cup (125 ml) cinnamon sugar
• extra Clover Mooi River butter
• sugar and cinnamon
• ½ cup (125 ml) sugar
• 1 teaspoon (5 ml) ground cinnamon
• 2 tablespoons (30 ml) Clover Mooi River butter
• 1½ teaspoon (7,5 ml) cornflour
• 2 teaspoons (10 ml) water
• some sweet wine (optional)
1. Sift the flour, baking powder and salt together. Rub 60 ml (4 tbsp) 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 2 teaspoons (10 ml) butter into the water and let it melt.
2. 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.
3. Spoon the dumplings into a greased ovenproof dish. Keep warm in the oven at a low temperature of approximately 70°C.
4. 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.
5. 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 to the dumpling water. Boil over low temperature until the sauce starts to thicken. Add a little sweet wine (to taste) to the sauce (optional). Pour the hot sauce over the dumplings and serve hot.