Potjie No: 3
Serves: 6
Cooking Time: 30 minutes
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Ingredients
Syrup
125 ml water
250 ml hanepoot wine
250 ml fresh orange juice
100 g sugar
10 ml butter
5 ml grated orange rind
1 clove
1 stick cinnamon
25 ml lemon juice
2 ml ground ginger
Batter
160 g butter
100 g castor sugar
2 eggs, whisked
25 ml apricot jam
5 ml grated orange rind
5 ml vanilla essence
180 g self-raising flour
Pinch salt
5 ml bicarbonate of soda
250 ml milk
150 g seedless raisins
Method
Place all ingredients for the syrup in a potjie and bring to the boil.
To make the batter, cream the butter and castor sugar together.
Add the eggs and beat well.
Also add the apricot jam, orange rind and vanilla essence and blend.
Sift the flour and salt together and gradually add to the mixture.
Blend well.
Dissolve bicarbonate of soda in the milk and add to the mixture with the raisins.
Blend well.
Drop spoonfuls of the mixture into the boiling syrup, cover and simmer for about 20-30 minutes or until the surface no longer looks like uncooked dough.
Serve with cream, custard or ice cream.