Tag Archives: best dessert for braai

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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.

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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

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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!

For more similar awesome braai dessert recipes click here! more braai dessert recipes…

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.