1 down 79 to GO! 'Gemmerkluitjies!' Sticky ginger pudding

1 down 79 to GO! The ball is officially on the move dear foodies! It was a slow start but here is the first pudding! ‘Gemmerkluitjies’ (Sticky ginger pudding).

If you love ginger biscuits then this pudding is a MUST!!! I have never made or even tried this recipe before but WOW was it amazeballs! I am still thinking and salivating over this pudding as I am sitting here writing about it. It was absolutely mouth-watering and delicious. I was afraid that it might be another one of those ‘coma inducing’ puddings but it was the exact opposite.

This pudding was light, sweet, sticky, gooey and gingerlicious! If I wasn't in respectable company at the time I would have gone for thirds and licked my bow clean!

If you are a lover of all things ginger, no pun intended, you MUST give this dessert a go! I promise you will not be disappointed!   

"Frances O’Kennedy passed away at the age of 91. She was only 19 years old when she started working as a parish clerk in Queen Victoria Street, Cape Town. The caretaker Miss Myburgh was always known for making the most wonderful ‘gemmerkluitjies’ (Sticky ginger pudding). This particular recipe was handed down to Frances and it was always a family favorite of hers. In those days the measurements of the original recipe wasn't always accurate, but this recipe has been successfully converted into the metric measurement system.”

D van Zyl, (2012). Die Groot Boerekos Boek. Dine van Zyl Publications

Dough:

• 15ml (1 tbs) butter
• 250ml (1 cup) Cake flour
• 5 ml (1 tsp) Bicarbonate of soda
• 125ml (1/2 cup) Cold water
• 30 ml (2 tbs) smooth apricot jam
• 5 ml (1 tsp) ground ginger

Step 1 – Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Step 2 – Mix the bicarbonate of soda with the cold water.

Step 3 – Add the bicarbonate of soda mixture, apricot jam and ground ginger to the cake flour mixture.

Step 4 – Mix all the ingredients together until smooth.

 

Syrup:

• 625 ml (2 ½ cup) Boiling water
• 250 ml (1 cup) Sugar
• 15 ml (1 tbs) Butter

Step 5 – Add all the ingredients into a sauce pan and bring to a boil.

Step 6 – Pour the syrup into an oven proof dish and add a teaspoon at a time of the dough mixture.  

Step 7 – Bake for 30 minutes at 180 degrees or until the dough is golden brown.

Serve hot with some custard.