Category: Braai Dessert Recipes

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Vanilla Coconut Milktart Recipe

Ingredients:

  • 1 cup coconut milk
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 (9 inch) pie crust, baked and cooled
  • Cinnamon, for topping

Instructions:

  1. In a medium saucepan, combine coconut milk, whole milk, sugar, cornstarch, egg yolks, vanilla extract, and salt. Whisk together until smooth.
  2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes.
  3. Pour the mixture into the cooled pie crust and smooth out the top with a spatula.
  4. Let the milktart cool to room temperature, then refrigerate for at least 2 hours or until set.
  5. Once the milktart is set, sprinkle cinnamon over the top before serving.

Enjoy your delicious Vanilla Coconut Milktart!

Braai granadilla fridge tart

Here’s a recipe for a delicious and easy-to-make granadilla fridge tart that would be perfect for a braai (barbecue):

Ingredients:

  • 1 can of condensed milk
  • 1 can of granadilla pulp
  • 1 packet of Marie biscuits
  • 125g butter, melted
  • 1 cup of whipped cream
  • 2 tablespoons of sugar
  • 2 tablespoons of lemon juice
  • Fresh mint leaves (optional)

Instructions:

  1. Crush the Marie biscuits until they resemble fine crumbs. You can use a food processor or put them in a sealed plastic bag and crush them with a rolling pin.
  2. Mix the melted butter with the biscuit crumbs until they are well combined.
  3. Press the biscuit mixture into the bottom of a greased 20cm pie dish or rectangular dish, and refrigerate for at least 10 minutes to set.
  4. In a mixing bowl, combine the condensed milk, granadilla pulp, lemon juice, and sugar. Mix well until smooth.
  5. Fold in the whipped cream until it is well incorporated.
  6. Pour the mixture over the biscuit base and spread it out evenly.
  7. Refrigerate for at least 2 hours, or until the tart is firm and set.
  8. Once the tart is set, you can decorate it with fresh mint leaves or extra granadilla pulp before serving.

Enjoy your delicious granadilla fridge tart at your next braai!

Mint Granadilla Koeksusters Recipe

Introducing the Mint Granadilla Koeksusters recipe, a delightful twist on the classic South African treat. These sweet, syrup-soaked pastries will tantalize your taste buds with a burst of refreshing mint and the tropical flavour of granadilla (passion fruit).

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons finely chopped fresh mint leaves
  • Oil for deep frying

Syrup:

  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 cup granadilla pulp
  • 2 tablespoons finely chopped fresh mint leaves

Instructions:

  1. In a large mixing bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of finely chopped fresh mint leaves.
  2. In a separate bowl, mix together the melted butter and sugar until well combined. Add in the milk, egg, and vanilla extract, and mix until smooth.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until a thick dough forms.
  4. On a floured surface, roll out the dough to about 1/2 inch thickness. Use a sharp knife to cut the dough into strips, about 3 inches long and 1 inch wide.
  5. Heat the oil in a deep frying pan or pot to 180°C (350°F). Working in batches, fry the koeksusters until golden brown, about 2-3 minutes per side.
  6. While the koeksusters are frying, make the syrup. In a small saucepan, combine the sugar, water, granadilla pulp, and 2 tablespoons of finely chopped fresh mint leaves. Bring to a boil over medium heat, stirring until the sugar dissolves.
  7. Reduce the heat and simmer the syrup for 5-7 minutes, or until thickened and syrupy.
  8. Remove the koeksusters from the oil with a slotted spoon and transfer them to a paper towel-lined plate to drain off any excess oil.
  9. Dip the hot koeksusters in the warm syrup, making sure they are fully coated. Allow them to cool and soak up the syrup for a few minutes.
  10. Finally, allow the koeksusters to cool and absorb the syrup fully. Serve them as a delectable treat during tea time or as a delightful dessert at your next gathering.
  11. With their minty freshness and tropical twist, these Mint Granadilla Koeksusters are sure to become a firm favourite among family and friends. Enjoy!

Chilli and Lime Koeksisters

Ingredients:

  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 2 tablespoons of sugar
  • 2 tablespoons of butter, melted
  • 1/2 cup of milk
  • 1 egg
  • Zest of 1 lime
  • 1-2 fresh chillies, finely chopped (seeds removed for less spiciness)
  • Desiccated coconut, for coating

For the syrup:

  • 2 cups of sugar
  • 1 1/2 cups of water
  • Juice of 1 lime

Instructions:

  1. In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk together the melted butter, milk, egg, lime zest, and chopped chillies.
  3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
  4. On a floured surface, roll out the dough into long thin ropes.
  5. Cut the ropes into small pieces, about 5cm in length.
  6. Heat up oil in a large pot over medium-high heat.
  7. Fry the dough pieces until golden brown, then remove them from the oil and let them cool on paper towels.
  8. To make the syrup, combine the sugar, water, and lime juice in a saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes.
  9. Dip the cooled koeksusters into the hot syrup, making sure they are coated evenly.
  10. Roll the syrup-coated koeksusters in desiccated coconut until they are fully coated.
  11. Let the koeksusters cool and the coconut to set before serving. Enjoy!

Amarula malva pudding

Ingredients

 

Malva pudding

  • 180g castor sugar
  • 2 large eggs
  • 15ml (1 tbsp) apricot jam
  • 70g butter, melted
  • 5ml (1 tsp) white spirit vinegar
  • 80ml (1/3 cup) milk
  • 140g cake flour, sifted
  • 5ml (1 tsp) bicarbonate of soda
  • pinch salt

 

Amarula syrup

  • 150g butter
  • 230g demerara sugar
  • 125ml (½ cup) fresh cream
  • 250ml (1 cup) Amarula
  • pinch salt

 

Custard

  • 400ml milk
  • 5ml (1 tsp) vanilla essence
  • 40g castor sugar
  • 4 large eggs
  • pinch salt

 

Directions

 

  1. For the malva sponge, preheat the oven to 180°C. Grease an 18cm x 18cm x 5cm dish or a 20cm-round dish.
  2. Using electric beaters, beat the 180g castor sugar and 2 eggs together until pale and fluffy, about 5 minutes. Add the apricot jam and mix through. Add the 70g melted butter, vinegar and 80ml milk to the mixture and stir well to combine.
  3. Sieve the flour, bicarbonate of soda and pinch salt together. Combine with the egg mixture until smooth.
  4. Pour into the greased dish and bake until golden brown and a skewer inserted into the centre comes out clean, about 30 minutes.
  5. For the syrup, combine all of the ingredients together in a small saucepan. Bring to a boil, then remove from heat and set aside.
  6. Take the malva sponge out of the oven, prick all over with a skewer and pour the warm Amarula syrup over the top.
  7. For the custard, place the 400ml milk and vanilla essence in a medium saucepan and bring to a boil. Remove from heat and discard the tea bags. Combine the 40g castor sugar, 4 eggs and pinch salt and stir through the warm milk mixture.
  8. Place in a bowl over steaming hot water (not boiling) and stir with a wooden spoon until thickened, about 7 minutes. (Do not allow the water to touch the bottom of the bowl.) Strain through a fine sieve and serve with the warm malva pudding.

Homemade Braai Coleslaw

Ingredients

  • 1 c.mayonnaise
  • 1/4 c.apple cider vinegar
  • 1 tbsp.Dijon mustard
  • 2 tsp.granulated sugar
  • 2 tsp.celery seed
  • Kosher salt
  • Freshly ground black pepper
  • 1/2large head green cabbage, thinly sliced
  • 3large carrots, grated

Directions

    1. Whisk together mayonnaise, vinegar, dijon mustard, sugar, and celery seed. Season with salt and pepper to taste. Add cabbage and carrots and mix to thoroughly combine.
    2. Cover with plastic wrap and refrigerate until ready to serve.

Vanilla Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

  • 220 g (1 cup) caster sugar
  • 15 gsoft unsalted butter, plus extra for greasing
  • 60 ml (¼ cup) smooth apricot jam
  • 1egg
  • 250 ml(1 cup) milk
  • 2 tspwhite vinegar
  • 3 tsp vanilla bean paste
  • 150 g(1 cup) plain flour
  • 1 tsp bicarbonate of soda
  • pinch of salt

Sauce

  • 60 ml(¼ cup) hot water
  • 250 ml (1 cup) pouring cream or evaporated milk
  • 110 g(½ cup) caster sugar
  • 100 g soft unsalted butter
  • 2 tspcornflour
  • lightly whipped cream or crème anglaise, to serve

DIRECTIONS

  1. Preheat the oven to 180°C. Butter a 2 litre (8 cup) capacity baking dish.
  2. Using an electric mixer, beat the sugar, butter, jam and egg together until pale and fluffy.
  3. Mix together the milk, vinegar and vanilla bean paste.
  4. Sift together the flour, bicarbonate of soda and salt.
  5. Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined.
  6. Pour into prepared baking dish, cover with lightly greased foil and bake for 40-45 minutes, or until just firm and golden on top.
  7. When the pudding is nearly ready, make the sauce.
  8. Stir the hot water, cream, sugar and butter in a saucepan over medium heat until the butter melts and sugar dissolves. Add a little extra vanilla at this point.
  9. Combine 1 tbsp water with the cornflour to make a slurry and add to the sauce.
  10. Bring to just below the boil, then pour over the warm pudding.
  11. Serve with lightly whipped cream or crème anglaise.

Spiced Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

Pudding

  • 300 g caster sugar
  • 400 g full cream milk
  • 70 g apricot jam
  • 70 g unsalted butter, softened
  • 280 g plain flour
  • 4 medium eggs
  • 2 tsp bicarbonate of soda
  • 2 tsp balsamic vinegar
  • 2 pinches fine sea salt

Sauce

  • 200 g unsalted butter
  • 200 g light brown muscovado sugar
  • 2 tsp powdered Cinnamon
  • 1tsp allspice
  • 5 tbsp honey
  • 1 grated orange peel

DIRECTIONS

  1. Preheat oven to 190 deg C
  2. Grease an oven dish
  3. Beat the sugar and eggs, until thick and light in colour, then add the jam and mix through
  4. Add the melted butter and vinegar to the wet mixture.
  5. Sieve, the flour, soda and salt together – then add to the wet mixture and mix well.
  6. Pour into your greased dish and bake until pudding is brown and well-risen – around 20-30 minutes.
  7. For the sauce, melt together all the ingredients – until the sugar has dissolved.
  8. Once the pudding/puddings are out the oven, pour over the sauce straight away so this soaks into the sponge .
  9. Ice cream works for this , but a custard with vanilla complements it the best

Cupcake Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

  • 180 castor sugar
  • 2 large eggs
  • 1 tbsp apricot jam
  • 150g plain flour
  • pinch of salt
  • 1 tbsp butter
  • 1 tsp vinegar
  • 1 tsp baking powder
  • 170mls milk

For the sauce

  • 200mls double cream
  • 75g caster sugar
  • 2 tsp vanilla essence

DIRECTIONS

  1. Preheat oven to180 deg C
  2. Grease an oven dish or molds, we use a large cupcake tray
  3. Beat the sugar and eggs, until thick and light in colour, then add the jam and mix through
  4. Add the melted butter and vinegar to the wet mixture.
  5. Sieve, the flour, soda and salt together – then add to the wet mixture and mix well.
  6. Pour into your cupcake tray and bake until pudding is brown and well-risen – around 20-30 minutes.
  7. For the sauce, melt together all the ingredients – until the sugar has dissolved.
  8. Once the pudding/puddings are out the oven, pour over the sauce straight away so this soaks into the sponge – we served ours with ice cream. Enjoy!

Prue Leiths Malva Pudding for Braai

Braai Dessert

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Ingredients

For the puddings:
  • 70g plain flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 100g caster sugar
  • 1 large egg
  • ¼ tsp salt
  • 40g apricot jam
  • 1 tbsp butter, melted
  • ¼ tsp apple cider vinegar
  • 125ml whole milk

For the sauce:
  • 50ml double cream
  • 40g caster sugar
  • 30g butter
  • 1 tbsp water

For the crème anglaise:
  • 200ml whole milk
  • 2 tsp vanilla bean paste
  • 2 large egg yolk
  • 2 tsp sugar

DIRECTIONS

  1. Preheat oven to 200°C/180°C fan/400°F/Gas 6.
  2. In a bowl, combine the flour, baking powder and baking soda. Set aside.
  3. In a stand mixer beat the sugar, egg and salt until you have a thick and pourable batter, similar to the consistency of a melted milkshake.
  4. Beat in the jam until incorporated, then mix in the melted butter and the vinegar.
  5. Add ⅓ milk, then ½ the flour mixture. Mix to combine. Add another ⅓ milk and the rest of the flour. Mix to combine, then add the remaining milk and mix until smooth.
  6. Divide equally between four greased pudding moulds.
  7. Bake until deeply caramelised, brown and well risen, around 25–30 minutes.
  8. While the puddings are in the oven, make the sauce. Gently heat the cream, sugar, butter and water, whisking until the butter is melted and the sugar has dissolved.
  9. Keep warm while the puddings are baking, but do not allow to boil or to catch on the bottom.
  10. Once the puddings are fully baked, remove from the oven and immediately make a cut in the top with the tip of a knife to create a space for the sauce. Pour the sauce into this cut, filling until each pudding can’t take any more.
  11. Repeat with the remaining puddings, then go back and repeat the filling process until the sauce reaches the top of the puddings. You make have some excess sauce.
  12. Make the crème anglaise. Heat the milk and the vanilla bean paste gently to scalding. Just before it bubbles, take the milk off the heat and remove any skin that may have formed.
  13. Whisk the egg yolk and sugar in a bowl, then pour over the hot milk, stirring continuously.
  14. Pour this mixture back into the pan, then heat over a low heat stirring continuously until it thickens slightly.
  15. To test if the crème anglaise is thicken, remove the pan from the heat and draw the back of a spoon through the custard. It should coat the back of the spoon evenly and when you draw a finger through the custard, the trail should remain.
  16. Strain the thickened crème anglaise through a sieve and into a bowl.
  17. Transfer enough crème anglaise to a presentation plate to coat the bottom, then turn out the malva puddings on top of the crème anglaise.

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