Tag: best dessert for 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!

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.

Malva Pudding Muffins

Ingredients

For the Malva Muffins

  • 270g brown sugar
  • 3 large eggs
  • 1 ½ Tbsp apricot jam
  • 30ml (2 Tbsp) butter
  • 1 ½ tsp vinegar
  • 125ml (½ cup) milk
  • 225g flour
  • 1 ½ tsp baking sod
  • ½ tsp salt

For the Sauce

  • 250ml (1 cup) cream
  • 150g butter
  • 100g brown sugar
  • 62ml (1/4 cup) hot water
  • 5ml (1 tsp) vanilla paste

Directions

For the Malva Muffins

    1. Preheat the oven to 180°C and grease the muffin tray well.
    2. In a large bowl, beat the sugar and eggs together until light and fluffy, then add the apricot jam.
    3. Melt the butter and beat into the mixture along with the vinegar and milk.
    4. Sieve the dry ingredients and fold into the wet mixture until well incorporated.
    5. Divide the mixture into the muffin holes, leaving a bit of space for the sauce. Bake for 10 minutes or until golden brown.

For the Sauce

    1. In a medium saucepan, heat all the ingredients until the butter is melted and the sugar has dissolved.
    2. Pour the sauce over the hot puddings and enjoy with vanilla custard and ice cream.

Dark Chocolate malva pudding

Ingredients:

  • 1 cup (200g) white sugar 
  • Pinch salt 
  • 2 eggs 
  • 2 Tbsp (30ml) butter, melted
  • 1 Tbsp (15ml) vinegar 
  • 1 tsp (5ml) bicarbonate of soda 
  • ¾ cup (180ml) milk 
  • ⅔ cup (100g) cake flour 
  • 3 Tbsp (45ml) cocoa powder 
  • 1 tsp (5ml) baking powder 
Sauce: 
  • 2 cups (500ml) cream 
  • ¼ cup (50g) sugar 
  • 2 slabs (100g each) dark or milk chocolate
  • 12-16 marshmallows, charred, for serving
  • 6-8 chocolate-covered digestive biscuits, for serving

Method

  1. Preheat oven to 180°C.
  2. Whisk sugar, salt and eggs using an electric beater until pale and fluffy.
  3. Add butter and vinegar and mix well.
  4. Dissolve bicarbonate of soda in milk and add to wet mixture.
  5. Sift flour, cocoa and baking powder into a separate bowl.
  6. Fold dry mixture through wet mixture.
  7. Pour into a 25cm square ovenproof dish.
  8. Bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.
  9. Heat 1 cup (250ml) cream with sugar until hot but not boiling.
  10. Chop 1 slab chocolate into chunks, place in a bowl and pour over hot cream, stirring until melted.
  11. Remove pudding from oven and pour over chocolate sauce so that the pudding absorbs it.
  12. Heat remaining cream until hot but not boiling.
  13. Chop remaining chocolate into chunks and add to cream, stirring to melt evenly.
  14. Set aside to firm up (or place in the fridge for a few minutes).
  15. Spread cooled chocolate over pudding just before serving.
  16. Top with marshmallows and biscuits to create a s’mores effect.

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.

Braai Caramelised melon and granita

Braai Dessert

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Ingredients

  • 1/4 cup (55g) caster sugar
  • 2 long red chillies, seeds removed, very thinly sliced lengthways
  • 1 piel de sapo melon or rockmelon
  • 2 passionfruit, pulp removed

ELDERFLOWER GRANITA

  • 1 1/2 cups (375ml) elderflower cordial
  • Finely grated zest and juice of 1 lemon

DIRECTIONS

  1. For the elderflower granita, combine the cordial, lemon zest and juice and 800ml water in a large metal tray and place in the freezer. Freeze for 8 hours, scraping the surface with a fork every 2 hours or until light, fluffy ice crystals form.
  2. Preheat the oven to 80°C. To make the candied chilli, place the sugar in a small saucepan with 50ml water. Bring to the boil over high heat, stirring until sugar dissolves, then add the chilli. Remove from heat and set aside for 20 minutes to infuse. Drain well, reserving the syrup, and spread chilli over a baking paperlined baking tray (ensuring the chilli strands do not overlap). Bake for 20-25 minutes until crisp. Set aside to cool.
  3. Cut the melon into 12 wedges and remove seeds. Preheat a braai too medium heat. Brush the melon lightly with the reserved chilli syrup and, working in batches, grill on the braai, brushing with more syrup, for 4-5 minutes each side until charred and caramelised.
  4. Divide the cooked melon among serving plates and top with passionfruit pulp and candied chilli threads. Serve with elderflower granita.

Braai Grilled fruit salad with honey labneh

Braai Dessert

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Ingredients

  • 1kg mixed firm stone fruit, de-stoned and halved or quartered if large – we used peaches, nectarines, plums, apricots and cherries
  • 300-400g mixed berries – we used raspberries, blueberries and redcurrants
  • Avocado or vegetable oil for grilling
  • 2-3 tbsp soft brown sugar (optional)
  • Grated zest and juice 1 lime
  • Handful mixed soft herbs – we used mint, basil and lemon verbena

For the honey labneh

  • 1 tsp salt
  • 900g full-fat greek yogurt
  • 3-4 tbsp runny honey, plus extra to drizzle

For the sweet pistachio dukkah

  • 100g shelled pistachios
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 2 tbsp runny honey
  • 1 tsp ground cinnamon
  • 1 tsp fennel seeds
  • ¼ tsp ground cardamom
  • 1 tbsp dried rose petals (optional)
  • Pinch chilli flakes (optional)

DIRECTIONS

For the Grilled Stone Fruit:

  1. Preheat the grill or barbecue to a medium-high heat.
  2. Lightly brush the cut side of the stone fruit with avocado or vegetable oil. If you’re using soft brown sugar, sprinkle this over the fruit to caramelize and sweeten it during grilling.
  3. Place the stone fruit, cut side down, on the grill. Grill for 3-4 minutes or until the fruit has grill marks and has slightly softened. Avoid moving the fruit around too much to achieve clear grill marks.
  4. Remove the grilled fruit from the heat and place in a mixing bowl. Once all the fruit is grilled and in the bowl, add the mixed berries.
  5. Sprinkle over the grated zest of one lime and squeeze in the juice. Gently toss to combine.
  6. Tear up the soft herbs and sprinkle them over the grilled fruit mixture. Toss gently to incorporate.

For the Honey Labneh:

  1. Add 1 tsp of salt to the Greek yogurt and mix well.
  2. Place a sieve over a bowl, and line it with a muslin cloth or several layers of kitchen paper.
  3. Pour the salted yogurt into the sieve and let it drain in the refrigerator for at least 4 hours or overnight. This process will thicken the yogurt by removing excess liquid.
  4. After draining, remove the thickened yogurt from the sieve and place it in a separate bowl. Stir in the runny honey until well combined.

For the Sweet Pistachio Dukkah:

  1. In a dry frying pan, toast the shelled pistachios, sesame seeds, poppy seeds, and fennel seeds over medium heat. Stir constantly to avoid burning. Once they start to become fragrant and are lightly golden, remove from the heat.
  2. Allow the mixture to cool slightly and then transfer to a food processor.
  3. Add ground cinnamon, ground cardamom, dried rose petals (if using), and chilli flakes (if using). Pulse until the mixture is finely chopped but not a paste.
  4. Drizzle in the 2 tbsp of runny honey and pulse again to combine.

To Serve:

  1. Spread a generous dollop of the honey labneh on each plate.
  2. Pile the grilled fruit salad on top.
  3. Sprinkle the sweet pistachio dukkah over the fruit.
  4. Drizzle with a little extra runny honey if desired.
  5. Enjoy!

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