Syrup
1 kg White Sugar
500 ml (2 cups) Water
2 pieces of Ginger, bruised
2 ml Cream of Tartar
Pinch of Salt
Grated rind and juice of ½ a Lemon
Method
- Put all the ingredients into a saucepan. Heat, while stirring, until the sugar has completely dissolved. Cover and boil for one minute.
- Remove the lid and boil for a further 5 minutes. Do not stir.
- Remove from the heat and allow cooling thoroughly in a refrigerator if possible.
Ingredients:
500 ml (2 cups) Cake Flour
20 ml (4 t) Baking Powder
3 ml ( ½ t) Salt
25 ml (5 t) Butter
125 ml ( ½ cup) Sour Milk OR Buttermilk OR Water and Lemon Juice
Oil, for frying
Method:
- Sift together the dry ingredients and rub in the butter using your fingertips, or cut it in with a pastry blender.
- Mix with the liquid to a soft dough, which can easily be kneaded. Use more liquid if necessary.
- Knead thoroughly until small bubbles form under the surface of the dough, cover with a damp cloth and allow to stand for 15 minutes.
- Roll to a thickness of 5 mm and cut into 5 mm strips 7 cm long. Place the ends of three strips on top of the other, press together and plait. When plaited, press the ends together again.
- Fry in hot, deep fat (170°C) until golden brown. Drain on absorbent paper for a moment and then immerse in ice cold syrup.
- Remove, allow excess syrup to drip off, and leave to dry on a wire rack.
TIP: Divide the cold sauce into two pots. Once the sauce starts getting warm you can use the other pot of sauce. The colder the sauce the more absorption will take place.
