Potjie No: 1 and Flat-bottomed Potjie No: 6
Cooking Time: ½ hour
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400 ml sugar
500 ml water
5 ml ground cinnamon
5 ml ground ginger
10 ml vanilla essence
230 g butter
230 g smooth apricot jam
230 g dates, chopped
230 g walnuts or almonds, chopped
10 ml bicarbonate of soda mixed with 125 ml milk
1 egg, beaten
5 x 250 ml cake flour
5 ml salt
To prepare the syrup, mix sugar and water in flat-bottomed potjie and stir over low heat until sugar has dissolved.
Bring to the boil, then add remaining ingredients.
To prepare the batter, melt butter and apricot jam together in the small potjie.
Remove from heat and pour into mixing bowl.
Stir in dates and nuts.
Add bicarbonate of soda and milk mixture and egg.
Sift flour and salt together and fold lightly into butter and fruit mixture to form a soft batter.
Drop spoonfuls of the batter into the boiling syrup.
Cover with lid and simmer very slowly for 20-30 minutes.