In a bowl, combine the flour, baking powder and baking soda. Set aside.
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.
Beat in the jam until incorporated, then mix in the melted butter and the vinegar.
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.
Divide equally between four greased pudding moulds.
Bake until deeply caramelised, brown and well risen, around 25–30 minutes.
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.
Keep warm while the puddings are baking, but do not allow to boil or to catch on the bottom.
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.
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.
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.
Whisk the egg yolk and sugar in a bowl, then pour over the hot milk, stirring continuously.
Pour this mixture back into the pan, then heat over a low heat stirring continuously until it thickens slightly.
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.
Strain the thickened crème anglaise through a sieve and into a bowl.
Transfer enough crème anglaise to a presentation plate to coat the bottom, then turn out the malva puddings on top of the crème anglaise.
2 long red chillies, seeds removed, very thinly sliced lengthways
1 piel de sapo melon or rockmelon
2 passionfruit, pulp removed
1 1/2 cups (375ml) elderflower cordial
Finely grated zest and juice of 1 lemon
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.
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.
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.
Divide the cooked melon among serving plates and top with passionfruit pulp and candied chilli threads. Serve with elderflower granita.
200 g semisweet (52 to 60%) chocolate, coarsely chopped
105 g unsalted butter cut into pieces
1 generous pinch fine sea salt
4 large eggs at room temperature
1/2 cup plus 1 tablespoon (120 g) vanilla sugar see recipe note
1 tablespoon confectioners’ sugar for garnish
Fresh edible flower blossoms or berries, for garnish
Preheat the the braai grill . Butter and flour a 24-cm round cake pan.
Place the chocolate, butter, and salt in a small pan over low heat and melt them, stirring occasionally to be sure the chocolate isn’t sticking. (You can do this on the grill if there is room.) When the mixture is melted, remove it from the heat to let cool slightly.
In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined. Add the sugar and continue whisking until they are pale yellow and slightly foamy, which will take several minutes.
When the chocolate mixture is cooled to lukewarm, fold it into the eggs and sugar until thoroughly combined. Pour the batter into the prepared pan, holding the bowl low over the pan so that the mixture doesn’t have to “fall” too far.
When the coals are red and dusted with ash, divide them in the barbecue, putting half the coals on either side. Set the grill over the coals.
Set the pan in the center of the grill. Cover and bake until the cake is puffed and slightly firm to the touch on top, which will take 25 to 30 minutes. Remove the cake from the grill and let cool to lukewarm before slicing.
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4 to 6 ounces semisweet chocolate, coarsely chopped or broken into pieces
3 or 4 small bananas, cut crosswise into 1/4-inch slices
Preheat a grill to medium heat.
Lay the slices of bread on a clean work surface and spread butter onto one side of each piece.
Flip 4 of the buttered slices over and spread 2 tablespoons of the peanut butter onto each slice. Divide the chocolate evenly over the peanut butter, then arrange banana slices on top of the chocolate.
Top each with a remaining slice of bread, buttered side facing out. Place 2 sandwiches at a time onto the grill and cook for 3 minutes or just until chocolate has melted, turning so that you get nice grill mark on both sides. Repeat with 2 remaining sandwiches.
2 slices thick-cut bread of your choice (I used white, but fruit loaf tastes great as well)
2 tbsp mascarpone cheese
2 tbsp choc-hazelnut spread (best to use Nutella)
2 tsp desiccated coconut (optional)
2 tbsp butter
Spread mascarpone onto one slice of bread. On the other slice, spread Nutella. Sprinkle desiccated coconut (if using) on top of Nutella, then top with raspberries, pressing them slightly to flatten. Sandwich the two slices together. Spread half the butter onto the top of the sandwich.
Place the sandwich, butter side down, into your braai, then spread the new top side with the remaining butter. Cook on the braai for 2-3 minutes, until bottom of the bread is toasted and golden. Use a spatula to carefully flip the sandwich over and cook for another 2-3 minutes until the bottom is toasted and golden. Remove from braai, slice and serve immediately.
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