SLAPHAKSKEENTJIES

1 kg small onions
250 ml water
125 ml vinegar
140 g sugar
5 ml mustard powder
pinch salt
15 ml butter
1 egg beaten
15 ml corn flour

Cook the onions in the water until soft.
Drain and transfer to a dish. Blend the water, vinegar, sugar, mustard powder, salt, butter, egg and corn flour and heat slowly until the mixture comes to the boil.
Pour over the onions and cool.
The salad can be kept in the fridge for about a week.

Posted by and photo: Gillian Bredenhann