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.

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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

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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!

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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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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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Flourless chocolate braai dessert

Braai Dessert

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Ingredients

  • 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

DIRECTIONS

  1. Preheat the the braai grill . Butter and flour a 24-cm round cake pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

braai potato salad

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Peanut butter and banana Braai Dessert broodjies

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Braai Dessert broodjies, combing the best of broodjies and dessert!

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Ingredients

Dessert Braaibroodjie Ingredients

 

  • 8 slices country white bread
  • 2 tablespoons butter
  • 1/2 cup peanut butter
  • 4 to 6 ounces semisweet chocolate, coarsely chopped or broken into pieces
  • 3 or 4 small bananas, cut crosswise into 1/4-inch slices

Directions

  1. Preheat a braai to medium heat.
  2. Lay the slices of bread on a clean work surface and spread butter onto one side of each piece.
  3. Flip 4 of the buttered slices over and spread 2 tablespoons of the peanut butter onto each slice.
  4. Divide the chocolate evenly over the peanut butter, then arrange banana slices on top of the chocolate.
  5. Top each with a remaining slice of bread, buttered side facing out.
  6. Place 2 sandwiches at a time onto the braai 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.

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Braai Dessert Choc Raspberry Braai Broodjies

Braai Dessert

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Ingredients

  • 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)
  • 8-10 raspberries
  • 2 tbsp butter

DIRECTIONS

  1. 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.
  2. Sandwich the two slices together. Spread half the butter onto the top of the sandwich.
  3. Place the sandwich, butter side down, into your braai, then spread the new top side with the remaining butter.
  4. 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.
  5. Remove from braai, slice and serve immediately.

Braai Dessert Pineapple Pizza

Braai Dessert

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A fruity and tropical braai dessert!

Ingredients

  • Pizza Dough
  • 3 tablespoons light brown sugar
  • ⅛ teaspoon ground cinnamon
  • 1 fresh pineapple
  • 1 (8-oz.) package cream cheese, softened
  • 3 tablespoons light brown sugar
  • ⅛ teaspoon ground cinnamon
  • Caramel topping
  • Toasted pecans
  • Fresh mint sprigs

Dough

  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 1 ¼ cups cold water
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 5 1/2 cups unbleached bread flour, divided
  • Cooking spray

DIRECTIONS

  1. Prepare Homemade Pizza Dough, and grill both sides of rounds according to Our Grilled Pizza Technique (below).
  2. Cool crusts 10 minutes. Stir together 3 Tbsp. light brown sugar and 1/8 tsp. ground cinnamon. Cut pineapple into 1/2-inch slices, and spread brown sugar mixture on both sides.
  3. Grill, covered with grill lid, 1 minute on each side or until grill marks appear. Stir together softened cream cheese, 3 Tbsp. light brown sugar, and 1/8 tsp. ground cinnamon.
  4. Spread about 2 Tbsp. cream cheese mixture on each grilled pizza crust, and top with grilled pineapple slices. Drizzle with warm jarred caramel topping, and sprinkle with toasted pecans and fresh mint.
  5. Preheat grill to high (at least 200°) heat. Slide pizza dough rounds directly onto grill grate (cornmeal side down) from baking sheet, and grill, covered with grill lid, 3 to 4 minutes or until golden brown. Carefully flip dough.
  6. Top cooked side of crust with desired sauce and toppings.
  7. Grill, covered with grill lid, 3 to 4 minutes or until cheese is melted and bubbly.

Dough

  1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
  2. Weigh or lightly spoon about 5 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.

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