Souskluitjies and Caramelised Apples

Pronounced “sews cloakies”, this is a south african cinnamon dumpling.  This recipe was given to me by Liesel,  a South African chef I lived with in London.  It’s a traditional dessert.



  • 3 cups cornflour
  • 3 cups flour
  • 3 cups custard powder
  • 1 ml salt
  • 750ml milk
  • 2 eggs, separated
  • vanilla extract/vanilla pods
  • 125ml butter, melted
  • 100g sugar
  • ground cinnamon


  • 4 apples, peeled and sliced
  • 125g butter
  • 125g sugar
  • 100ml brandy
  • 250ml orange juice
  • zest of 1 lemon
  • 1 cinnamon quill



  • Mix the cinnamon and sugar and set aside
  • Sift the flours, custard powder and salt
  • Rub in the butter using your fingertips
  • Beat the egg and milk lightly
  • Add to the dry ingredients to make a thick batter
  • Boil 500ml water with a little salt in a large, shallow saucepan with a tight-fitting lid
  • Dip the teaspooon into the boiling water to heat the spoon
  • Spoon a teaspoon of the batter into boiling water
  • Repeat till the pan is full enough that none of the dumplings are touching
  • Cover and simmer for 10 minutes.
  • Remove from the water, butter lightly and sprinkle with the cinnamon sugar


  • Into a saucepan, melt butter
  • Add the brandy and orange juice and bring to the boil
  • Add the sugar and cook till dissolved
  • Add the apples, cinnamon and zest and cook for 6 or 7 minutes till tender

Serve dumplings with apple poured over the top


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