The perfect sweet ending to your braai. This pud will truly blow your guests away!
Malva pudding with braai roasted fruits
You’ll need for the pudding:
- 250ml sugar
- 2 large eggs
- 1 Tbsp apricot jam
- 310ml cake flour
- 1 tsp baking soda
- pinch of salt
- 1 Tbsp melted butter
- 1 tsp vinegar
- 125ml milk
You’ll need for the Amarula sauce:
- 250ml fresh cream
- 125ml Amarula liqueur
- 125ml sugar
- 125ml hot water
- 2 Tbsp butter
- Fresh fruits (pineapple, peaches, plums) for roasting
To make:
Preheat the oven to 180°C (350°F) and grease a medium baking dish.
In a large bowl, beat the sugar and eggs until light and fluffy, then stir in the apricot jam. Sift the flour, baking soda and salt in a separate bowl, and fold into the egg mixture. Add the melted butter, vinegar and milk, and mix until smooth.
Pour into the prepared dish and bake for 35–40 minutes, or until golden and set.
While it bakes, make the sauce: combine all ingredients in a saucepan and heat gently, stirring until the butter melts and sugar dissolves – don’t boil.
Once the pudding is out of the oven, pour over the warm Amarula sauce and let it soak in completely.
For a tasty finish, sprinkle halved fruits with sugar and cinnamon, then braai on a clean grid over medium coals for about 5 minutes until caramelised and slightly charred. (Tip: Clean the grid beforehand to avoid boerie-flavoured fruit!)
Serve warm with custard, whipped cream or vanilla ice cream – and a few smoky-sweet braaied fruits on the side.
Recipe and images by KRAZY KIWI KOOKBOX.
