Make the syrup a day ahead and refrigerate before dipping the koeksisters in it. This recipe makes approximately 40 small to 20 medium sized koeksisters.

The Syrup:
2 lbs. sugar
2 cups water
2 pieces fresh ginger, peeled and crushed
½ teaspoon cream of tartar
A pinch of salt
Juice of 1 lemon
Rind of one lemon, grated

To make the syrup, place all the ingredients in a small saucepan. Heat and stir continuously over medium heat until the sugar is melted. Cover and boil for 1 minute. Remove the cover and continue boiling for 5 minutes. Remove from the heat and allow to cool. Refrigerate overnight.

The Dough:
1 lb. flour
½ teaspoon salt
2 tablespoons baking powder
2 oz. butter, grated
1 egg
1 to 1½ cups milk

Sunflower oil for deep frying

For the dough, sift all the dry ingredients together in a mixing bowl. Then, rub in the butter with you fingertips.

Beat the egg. Add 1 cup of milk and mix until it forms a soft dough. Add more milk if the dough is too dry. Knead well.

Cover with a damp cloth and allow to rest for 30 minutes.

On a floured surface, roll out the dough to a thickness of ¼ inch. Cut strips ¼ inch thick and 4 inches long and twist 2 pieces together to form a braid. Pinch the ends between your fingertips.

Pour a whole bottle of sunflower oil in a skillet or wok and heat for at least one minute. Test the oil by placing one of the koeksisters in it, which should turn golden brown in a short span of time, 1-2 minutes per side.

Fry the koeksisters in this manner, turning them with a fork. Remove once golden, with a slotted spoon and drain the excess oil on paper towels. While they are still warm, dunk the koeksisters in the cold sugar syrup for a couple of minutes. These keep for weeks when refrigerated.

The Meat Mixture:

1 lb. ground beef
2 medium onions, peeled and chopped
1 teaspoon turmeric
2 tablespoons curry powder
2 Granny Smith apples, peeled, cored and grated
¼ cup apricot jam
¼ cup chutney (recipe included)
2 tablespoons vegetable oil
Salt and pepper to taste

Preheat the oven to 375°. Saute the onions until soft. Add the tumeric, curry powder and beef. Continue to cook over high heat until the meat is cooked through. Add the apples, apricot jam and chutney. Allow to simmer for 20 minutes. Season with salt and pepper to taste. Transfer the meat mixture to an oven-proof dish. Sprinkle the almonds over the top. Twist the lemon leaves to form funnels and stick into the meat mixture.

The Custard:

2 eggs
2 cups milk
12 fresh lemon or bay leaves
½ cup of slivered almonds

Whisk the eggs with the milk and pour over the top of the meat mixture. Place in the oven and bake until the egg custard is golden and firm — about 1 hour. Remove when done and allow to cool. Reheat before serving.