Souskluitjies (South African Dumplings in Custard Sauce)

"My South African cousin has made these for me. They were good. Very comfort dessert-ish."
 
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photo by JESSICA m. photo by JESSICA m.
photo by JESSICA m.
Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. ok well the only difference was i did not have cake flour.. so i sifted regular flour 3 times until very fine,. but i am afraid I had the same issue as a lot of people.. when i put the batter in first it just fell apart in the water,, then i decided to add a bit more flour until it was a bit more like cake batter,, that worked for texture but when it boiled up in the water it was a little balloon like as the batter swelled,., I needed to put on paper towels,,to dry out a bit..after the first try i tasted it alone it was bland,, added about a tsp of sugar to it ..it was still water logged and not really any flavor<br/><br/>But I have to mention that the Vanilla Custard sauce was delish!!! mad as is though I was taken aback by the 1/2 pint and was a bit confused on how much it was in cups LOL.. so i googled it and it turns out 1/2 a pint is 1 Cup LOL.. will make the custard sauce again it was soooooo yummy dumplings were a flop but the cream sauce made up for the time lost
     
  2. The batter for the dumplings was too thin (similar to pancake batter) and dissolved into the water when I tried to drop them in. After 10 minutes, I had tiny soggy bits of solids instead of dumplings. The custard, however, was excellent. I served it over some blueberries. Nice and richly flavored.
     
  3. Miss Evelyn, I don't know what I did wrong, but I made a mess of this. Followed the recipe and got a mess instead of dumplings. When I put them in the boiling water, they did not stay together. So bummed. Any thoughts? But the Custard Sauce was awesome!!!
     
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Tweaks

  1. So i used almond milk instead of regular milk to the custard sauce and just added an extra egg and it turned out amazing. Very sweet and doesnt mess with my lactose intolerance haha
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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