Willem Boonzaier’s recipe won the Sunday Times Goodlife Gautrain competition for desserts. It looks so delicious and has a “Christmasie” feel so here it is, for those who did not get this Sunday’s Sunday Times. It can be cooked on a stove or a potjie over a fire.
Sieve together flour, salt and ginger. Add dates, nuts and cherries and mix through. Melt butter and apricot jam in a small pan on the stove. Once melted, add bicarb and mix through. The mixture will foam. Add the foam to dry ingredients and mix to form a dough. The dough should not be too runny, nor too dry. Use fruit juice to achieve the right consistency. Add water, cinnamon and sugar to a large pot or medium potjie pot and bring to the boil. Add spoonfuls of dough to the boiling liquid and cover. Cook for 20 to 40 minutes until dark brown, taking care not to burn the mixture. Serve with fresh cream or ice cream.
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