Proof of this pudding lies in the final taste

POLOKWANE – After enjoying a tasty meal, many people feel the need for something sweet to end off their meal.

Kefilwe Letsoalo, a chef at Bolivia Lodge, says the perfect sweet after such a meal is her cinnamon and sugar dumplings.

Kefilwe is a mother of four and started working at Bolivia Lodge in 1995, but moved on later to work at other guesthouses in the city.

“I came back to Bolivia Lodge after working at two other places in the city. It is nice to work here and I am very happy,” she says.

Kefilwe loves making malva pudding as she feels it is not only delicious, but also easy to make. She doesn’t like making porridge but cannot really say why, she just doesn’t.

“For the summer I recommend a milk tart as pudding. It is also easy to make, is delicious and cools you down.”

Kefilwe made her famous cinnamon and sugar dumplings outside on a fire for Review to taste.

“The dumplings are scrumptious and quite cheap to make. They can be made in an oven or outside on a fire,” she says.

Ingredients:

• 2 cups of cake flour.

• 3 large eggs.

• 2 teaspoons of baking powder.

• 1½ cups of milk.

• ½ teaspoon of salt.

Sauce:

• 1 cup of sugar.

• 1 teaspoon of cinnamon.

• 1 tablespoon of butter.

Method:

1. Mix the ingredients together and form balls.

2. Put it in a pan and pour sauce over.

3. Cook for 10 minutes on the stove or fire.

Here is Chef Davis Sebopa showing us how to prepare wonderful lamb bredie with a side dish of peaches and butternut prepared by Anna Mathatho.