Souskluitjies

What we know so far

Souskluitjies, "sauce dumplings", are the Afrikaans pudding of the Depression years and of every South African grandmother's kitchen: small dumplings of flour, butter, egg and baking powder poached in a sugar syrup with cinnamon, then served in that syrup, dusted with cinnamon sugar and drowned in custard. The dish descends from the yeast dumplings the early Cape cooked in milk under a tight lid, which were served with gravy or with jam; by the twentieth century the sweet version with its cinnamon sauce, a splash of vinegar or brandy and a thickening of custard powder had won. Cheap, filling and the taste of a winter Sunday.

The draft was written from 2 published sources and holds 15 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting