| Koeksisters |
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|
METHOD |
INGREDIENTS
To make syrup:
liter of sugar
5 ml cream of tartar
2.5 ml tartaric acid
5 ml vanilla essence grated orange rind or cinnamon
500 ml of water
To make a batter:
500 ml flour
10 ml baking powder
5 ml salt 70 ml of margarine or butter
an egg
80 ml of milk |
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1.
|
The secret of the crisp
syrupy outside of koeksisters is that they are taken straight from hot oil
and dipped into ice-cold syrup. |
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2. |
This seals the syrup outside
and leaves the inside dryish in contrast. |
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3. |
To make the syrup, mix
a liter of sugar, 5 ml cream of tartar, 2.5 ml tartaric acid and 5 ml vanilla
essence or grated orange rind or cinnamon, or 1.5 ml ginger with 500 ml
of water. |
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4. |
Bring mixture to the boil
and allow it to simmer for about 10 minutes or until syrupy. |
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5. |
Set syrup aside to cool.
It is advisable to make the syrup first and leave it overnight in the fridge.
|
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6. |
To make the batter, sift
500 ml flour, 10 ml baking powder and 5 ml salt into a mixing bowl. |
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7.
|
Cut or rub 70 ml of margarine
or butter into the dry ingredients. |
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8. |
Beat an egg thoroughly
and add it to 80 ml of milk. Add the egg and milk to the flour mixture,
handling as little as possible. |
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9. |
Put the dough in the fridge
for at least one hour. Roll out the dough to a thickness of 4 mm. |
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10. |
Cut into strips about 8
cm long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one
side uncut. |
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11. |
Now plait the three pieces
and press ends together firmly. |
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12. |
Pre-heat a deep pan and
remove syrup from the fridge. The hot fried koeksisters must be dropped
into the cold syrup. |
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13. |
The syrup will warm up
about halfway through, so divide the syrup into two bowls. |
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14. |
Deep-fry koeksisters until
golden brown, drain for a few seconds on absorbent paper and dip into cold
syrup. Yummy!!  |
| Old
Cape Brandy Pudding |
|
|
METHOD |
INGREDIENTS
(A)
1 ½ cups flour
1 cup dates (stoned)
1 cup boiling water
¼ teaspoon baking powder
1 teaspoon bicarb
2 tablespoons butter
1 cup castor sugar
½ cup chopped nuts
2 beaten eggs
½ teaspoon salt
(B)
1 ¾ cups sugar
1 dessertspoon butter
¾ cup brandy
1 teaspoon vanilla essence |
|
1.
|
(A)
Cream butter and sugar, add eggs, sifted flour, baking powder, salt and
chopped nuts. Boil dates, water, add bicarb of soda then add to first mixture,
stirring well. Pour into greased flameproof dish and bake for 30 – 40 minutes
at 180 C. Syrup. |
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2.
|
(B)
Boil sugar, butter and water till syrup forms. Remove from heat, add brandy
and vanilla. Pour hot syrup over baked pudding. It should be completely
absorbed. Serve with cream, cherries and grapes or chopped nuts, hot or
cold. |
