60 g butter
125 ml sugar
375 ml cake flour
10 ml ground ginger
2 ml grated nutmeg
2 ml ground allspice
5 ml bicarbonate of soda
1 ml salt
30 ml smooth apricot jam
A little cold water for mixing if necessary
To prepare the sauce, mix sugar and water in potjie and stir over a small fire until sugar has dissolved.
Do not allow syrup to boil before sugar has dissolved.
Add vinegar and spices and boil for 5 minutes.
Beware of a fire that is too hot as the syrup can easily boil over.
To prepare the batter, cream butter, add sugar gradually and mix until creamy.
Do not work too close to the fire or the butter will melt.
Add eggs one at a time, beating well after each addition.
Sift dry ingredients together and fold lightly into creamed mixture.
Stir in jam.
Batter should drop off spoon easily.
Add a little water if necessary.
Drop spoonfuls of batter into boiling syrup.
Cover with lid and put a few small coals on top of lid.
Simmer very slowly for 30-40 minutes.