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Old fashioned cinnamon dumplings! Whip up this traditional South African dessert with Robertsons Cinnamon, vanilla essence, cloves and milk for a delicious sweet and sticky treat.

  • Makes 6
  • 25 minutes


  • 250 ml cake flour
  • 5 ml baking powder
  • 1 ml salt
  • 60 ml butter (softened)
  • 2 eggs
  • 30 ml (2 tbsp) milk
  • 2.5 ml vanilla essence
  • 1.25 L boiling water
  • 5 ml (1 tsp) cinnamon sugar, for sprinkling
  • 30 ml butter, melted, to serve
  • ¼ tsp Robertsons cinnamon powder
  • 250 ml water
  • 190 ml sugar
  • 5 ml vanilla essence
  • 1 x cinnamon stick
  • 2 x whole star anise
  • 5 x whole cloves


  1. In a bowl, sift together the flour, baking powder and salt. Using your fingers, rub the softened butter into the dry ingredients until the mixture has the consistency of breadcrumbs. In a separate bowl, whisk the eggs well, then stir in the milk, sugar and vanilla essence. Add the egg mixture to the dry ingredients and mix well to form a smooth batter.
  2. In a large saucepan with a tight-fitting lid, bring 1.25 litres of water to the boil (the water must be at least 3 cm deep). Place teaspoonfuls of the batter carefully into the boiling water (as many as can comfortably fit into the saucepan). Cover the saucepan with its lid and cook over a medium heat for 10 minutes. Don’t peek at the dumplings during cooking, as this causes them to collapse. Using a slotted spoon, remove the dumplings from the pan and place in a serving bowl. Sprinkle with cinnamon sugar and keep warm.
  3. To make the sauce, place all the ingredients into a saucepan and bring to the boil, stirring until all the sugar has dissolved.
  4. Drizzle the melted butter over the souskluitjies and sprinkle with extra cinnamon, if desired. Pour the sauce over the dumplings and serve immediately.
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