Socially distancing becomes more distant – so let’s bake

As of tonight the UK is almost in lockdown. I say almost because we can go out for food shopping, as seldom as possible; for medical reasons and once a day for exercise, all the time remaining at least six feet away from others. No groups of more than two people unless you are all living in the same household. We have been doing this anyway for two weeks but it was still chilling to hear the Prime Minister say it.

So let’s bake!  And at the same time you can give the children a science lesson. What is the effect of adding salt to water that is brought to the boil?  What is the effect of adding salt to ice in water?  I remember doing this very early on in science class never thinking I would need it in cooking!

This is a traditional South African dish: it can be bought in any South African supermarket (at least when I was living there) and will totally destroy your diet and your teeth – but it is worth it. Koeksuster literally translated means “cake sister” because the two pieces of dough are twined together (like my sister and me!)

A lovely man called Karl de Jager gave the recipe to my mother. He was of Afrikaans heritage so this would have been a family recipe - and a dress designer – he made my wedding dress.  This is usually made with a yeast dough but this works just as well. 

Koeksusters

Syrup

800 g sugar                                         600 ml water

2 teas ginger

couple of tablespoons rum/brandy

Boil until thick and syrupy and then chill in a bowl. Place the bowl in a larger bowl half filled with salted water with ice in it to keep cold.

450 g plain flour                   4 teas baking powder

½ teas salt                            60 g butter

2 – 3 eggs, beaten                milk – about 200 ml

Mix all dry ingredients and rub in butter until like crumbs.  Add eggs and as much milk as is necessary.  The dough should be stiff but pliable and easy to roll out.  Roll out quite thinly and cut into strips and plait.  Drop a few at a time into hot vegetable oil until they are golden and float to the surface, turn if necessary. I usually test a couple of pieces to make sure that the temperature is right.

Plunge one or two at a time into the icy syrup for a few moments.  Leave on a plate to dry.

This was the last batch I made for visiting grandchildren.