1. Mix all of the vetkoek ingredients together to make a smooth thick batter.

2. To make the sauce, heat the cream and orange liqueur in a small saucepan over medium heat until the cream reaches a gentle simmer. Add in the clementine zest and then pour over the roughly chopped chocolate, leave to warm through for 2-3 minutes and then stir until silky.

3. Heat 2 cups of oil in a deep frying pan and gently drop in the batter, 1 tablespoon at a time. The temperature of the oil should be about 190ºC (you can test by adding in a small drop of batter and it should come out golden brown in about 30 seconds).

4. Fry the vetkoekies for 2-3 minutes on each side, or until golden, depending on the size.

5. Remove and set aside to drain on kitchen paper, then serve as soon as possible with a dusting of cinnamon sugar (by mixing the caster sugar and cinnamon) and the chocolate dipping sauce on the side.