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Souskluitjies

Dumplings in cinnamon syrup

Boland farm kitchens served souskluitjies after Sunday lunch when it was too wet and cold for anything chilled: spoonfuls of soft batter poached in a covered pot until they swell into light, cloud-like dumplings, then bathed in a hot syrup of butter, sugar and cinnamon. Each one is fluffy inside with a tender, slightly slick outside that drinks up the sauce, and the syrup pools at the bottom of the bowl for spooning up last. They are good on their own and even better with a scoop of vanilla ice cream or a jug of thin custard. Lifting the lid while they poach is the usual mistake, because the steam escapes and the dumplings sink and turn heavy. Chef's tip: dip your spoon in the simmering water before scooping each dumpling so the batter slides off cleanly and keeps a neat round shape.

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