Souskluitjies

Start by assembling all the ingredients.

To a medium bowl, add flour, baking powder and salt together. Mix lightly.

Add butter to the flour mixture and rub it in using your finger tips until the mixture resembles breadcrumbs.

In a separate bowl, whisk milk, eggs and vanilla essence together.

Add the egg mixture to the flour and mix with a spatula or wooden spoon until you have a firm dough.

Let the dough rest while you bring 700ml water to a boil - lid on. Once boiling, lower the heat to low-medium. Note: Make sure it's a slow boil but not too slow.

Once boiling, remove the lid, wet two dessert spoons in the boiling water. Scoop a tbsp worth of batter into the simmering water and repeat until you've filled half of the saucepan. Cover and simmer for 5-8 minutes undisturbed. Note: Do not lift the lid otherwise the dumplings will fall flat. Don't overcrowd the saucepan, the dumplings expand quite a bit. So depending on the size of saucepan you use, you might need to cook the dumplings in batches.

Meanwhile, melt 30g of butter and set aside. Mix 20g sugar and 1/2 tsp cinnamon together and set aside as well. Once the dumplings are done, use a slotted spoon to strain them and place on or in your serving dish. Coat in some of the melted butter and cinnamon sugar mixture. Note: make sure every dumpling is coated in melted butter and cinnamon-sugar.

Cover the dumplings and keep warm while you prepare the syrup. It should only take about 5 minutes.

Add the sugar, cinnamon, remaining melted butter and salt to the remaining water in the saucepan. Stir and bring to a boil. Allow to reduce and thicken slightly. Pour over the dumplings and serve warm.