Souskluitjies South African Dumplings In Custard Sauce Recipes

Steps:

• Sift the dry ingredients together and mix in the butter with fingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 2 inches deep) with a pinch of salt in a casserole with a lid. Use a teaspoon dipped in boiling water to put spoonfuls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes (don't peek, as this will cause the dumplings to deflate and become rubbery). Remove from heat. With a slotted spoon, remove from cooking liquid and put into a serving bowl. Put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard.
• Make the Vanilla Custard Sauce: Beat all the ingredients well together. Put in a small saucepan over low heat and cook, whisking constantly until it thickens; but do not allow it to boil, or it will instantly curdle.

Steps:

• 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.