Tag: dessert braai pie

Awesome Caramel Braai Dessert Pie

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One of South Africa’s best braai dessert! Braai Dessert Pie is a South African dish made with a pastry crust and a savory or sweet filling. The filling is usually made with meat, vegetables, and a sauce, and the pie is often served with a side of rice or potatoes. This is a spin on the classic braai pie , making it an awesome dessert to round off your next braai and blow your guests minds!

Ingredients

  • 2 x 400g rolls of puff pastry, defrosted
  • 1 x 360g tin Nestlé Caramel Treat
  • 1 x 410g tin pear slices (syrup or juice drained)
  • 1 handful pecan nuts
  • fresh cream or ice cream, to serve

Directions

  1. Roll out 1 of the rolls of puff pastry onto a clasping braai grid. Liberally spread caramel on the puff pastry.
  2. Layer with the pear slices. Crush the pecan nuts and sprinkle this over. Cover with the remaining roll of puff pastry and close your grid.
  3. Place over a medium to low fire and turn regularly. Your braai pie is ready once the puff pastry is puffed and golden and cooked through.
  4. Remove from fire and cut into slices using the grid marks as a guide.
  5. Serve with fresh cream or ice cream.

The Best Malva Pudding braai dessert

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One of South Africa’s best braai dessert!

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Ingredients

Pudding:

  • 250 ml Sugar
  • 2 Eggs
  • 30 ml Apricot Jam
  • 30 ml Butter
  • 5 ml Vinegar
  • 125 ml Milk
  • 310 ml Cake Flour
  • 5 ml Bicarbonate Soda
  • 1 ml Salt

Sauce:

  • 250 ml Sugar
  • 2 Eggs
  • 30 ml Apricot Jam
  • 30 ml Butter
  • 5 ml Vinegar
  • 125 ml Milk
  • 310 ml Cake Flour
  • 5 ml Bicarbonate Soda
  • 1 ml Salt
  • 250 ml Fresh Cream
  • 125 ml Butter
  • 125ml Brown Sugar
  • 125 ml Water
  • 5 ml Vanilla Essence
  • 30ml Golden Syrup (optional)
  • 4 Star Anise (optional)

Method

  1. Heat the oven to 180°C Beat the eggs and sugar until light and fluffy. Beat in the apricot jam
  2. Melt butter in a small pot on medium heat and add the vinegar and milk Sift the flour, bicarb and salt together and add to the creamed mixture alternately with the milk. Pour into a deep round dish or an ovenproof casserole dish that takes about 2 litres
  3. Bake at 180°C for 45 minutes until the top is nicely browned
  4. Sauce: Bring the butter, cream, sugar and water to the boil and simmer, add star anise, vanilla essence and golden syrup and stirring all the time for 5 minutes. Remove from the stove. Pour over the hot baked pudding.
  5. Be Creative: Use Amarula Cream for Sauce. For Brandy Pudding: add 100 ml chopped Mixed Nuts (Walnuts), 100 ml Dates (Stone and Chopped) and 50 ml Glazed Cherries to the batter. add 100 ml Brandy to the Sauce.
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