Rooibos Pumpkin Roll
375 ml water
250 ml sugar
5 Rooibos tea bags
1 ml freshly ground nutmeg
250 g (460 ml) cake flour
10 ml baking powder
1 ml salt
125 g (135 ml) margarine
2 extra-large eggs
100 ml milk
250 ml cooked pumpkin, mashed
freshly ground nutmeg
1. Preheat the oven to 180 ºC.
2. In a medium-sized saucepan, mix the syrup ingredients and bring to the boil, stirring, until the sugar is melted. Discard the tea bags, and pour the syrup into a rectangular ovenproof dish.
3. Sift the flour, baking powder and salt together in a large bowl. Cut the margarine into small cubes and rub into the flour. Add the eggs and milk, and mix well.
4. Turn the dough onto a floured surface, and roll out to a thickness of approximately 1 cm. Spread with the apricot jam and top with a layer of pumpkin pulp. Carefully roll into a roll and place it into the syrup in the dish. Dust with a sprinkling of nutmeg and bake for approximately 45 minutes.
Serves 4 to 6
Roberto de Carvalho
250 ml buttermilk
3 Rooibos tea bags
140 g (250 ml) cake flour
50 g (90 ml) cornflour
5 ml baking powder
1 ml salt
3 ml freshly ground black pepper
30 ml cold, unsalted butter, cut into bits
45 ml finely chopped fresh chives
30 ml finely chopped fresh flat-leaf parsley
1. Heat the buttermilk and Rooibos tea bags together in a saucepan. Remove from the heat. Leave to infuse. When cold, remove the tea bags.
2. Sift together the flour, cornflour, baking powder, salt and pepper into a bowl. Blend in the butter with a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs.
3. Stir in 30 ml of the chives and 15 ml parsley. Add the Rooibos-infused buttermilk, stirring just until the dough is moistened (do not over mix).
4. Drop 8 heaped tablespoons of the dough into simmering gravy, about 5 cm apart to allow the dumplings to expand. Reduce the heat. Cover and gently simmer for 15 to 20 minutes until the tops are dry to the touch.
5. Sprinkle the dumplings with the remaining herbs.