08 Jul Pampoenkoekies with naartjie caramel sauce


Ingredients
- 1 Large Butternut
- 2 eggs
- 5 ml salt
- 15 ml baking powder
- 2 Cups Sasko self raising flour
- 1 Cup brown sugar
- 1/2 Cup Butter
- 1 Cup water
- 2 Cups milk
- 15 ml maizena
- 5 ml salt
- Zest and juice of 2 naartjies
Instructions
- Peel the butternut, take out the seeds and cut into cubes.
- Cook in some water until soft. Cool down.
- Place the butternut, eggs, salt, baking powder and flour into a mixer and mix until well combined and it looks like a cake batter.
- Fry teaspoons full in hot oil until well browned and cooked. Keep warm.
- Place the sugar, butter and water in a saucepan and boil until it turns into a dark caramel colour.
- Mix the milk with the maizena and add to the saucepan.
- Keep whisking until the sauce thickens slightly and add the naartjie zest and juice.
- Stir through and pour over the hot pampoenkoekies.