Ingredients – Syrup
- 125ml water
- 250ml hanepoot wine
- 250ml fresh orange juice
- 100g sugar
- 10ml butter
- 5ml grated orange rind
- 1 clove
- 1 stick cinnamon
- 25ml lemon juice
- 2ml ground ginger
Ingredients – Batter
- 160g butter
- 100g castor sugar
- 2 eggs, whisked
- 25ml apricot jam
- 5ml grated orange rind
- 5ml vanilla essence
- 180g self-raising flour
- Pinch of salt
- 5ml bicarbonate of soda
- 250ml milk
- 150g seedless raisins
Preparation
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 the 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 to 30 minutes or until the surface no longer looks like uncooked dough.
Serving Suggestion
Serve with cream, custard or ice cream.
