Taking inspiration from their grandmothers' dumpling pudding recipes, Capital Hotel School's student chefs Ofentse Mogotlane and Katlego Selelo created this tasty dish in honour of Heritage Day.
8 cups cake flour
20g yeast
385g condensed milk
250ml cooking oil
2 teaspoons salt
2 teaspoons sugar
1 tablespoon butter
150g chocolate, for serving
Check if the dough is cooked by inserting a toothpick. If it comes out clean, it is cooked.
You can also use caramel sauce instead of condensed milk.
To make it extra decadent, top with thick whipped cream to serve.
