Ingredients

Method

For the souskluitjies:
• 250 ml cake flour
• 10 ml baking powder
• 2 ml fine salt
• 15 ml cold butter
• 1 egg
• 125 ml milk
• 750 ml water
For the guava compote:
• 6 fresh guavas, peeled and halved
• 100 g sugar
• 125 ml water

Method

Ingredients

1. To make the dumplings, combine the flour, baking powder and salt. Using your fingers, rub the butter into the flour until it resembles breadcrumbs.

2. Beat the egg into the milk and combine with the flour mixture to make a batter.

3. In a large pot, heat the water with a pinch of salt. Once boiling, drop spoonfuls of batter into the water. Cover the pot with its lid and boil rapidly for 10 minutes. Spoon the cooked dumplings into a warmed dish until ready to serve.

4. To make the compote, combine the guava halves, sugar and water in a saucepan. Cook the mixture on high heat until the sugar has dissolved and the fruit has broken down into a thick sauce. Leave the compote to cool slightly.

5. Serve the souskluitjies in warmed bowls, topped with a drizzle of cream, a spoonful of guava compote and a sprinkling of brown sugar.

Cook's note: 

One of the most traditional of West Coast desserts, souskluitjies or dumplings can be made quickly and cheaply and taste delicious when topped with a sweet, sticky compote made with seasonal guavas.

Extracted with permission from West Coast Wander by Georgia East, Penguin Random House.

For more South African recipes, visit our South African recipe guide.