I’ve been having such fun in the kitchen lately, whipping up new winter warmer recipes with my family. The parentals religiously watch Kom Ons Braai and Laat Die Potte Prut on VIA – two Afrikaans cooking shows that require contestants to make a variety of dishes on an open fire – including dessert. We are always inspired by the couples’ crazy creations on the shows, and have been brainstorming our own dessert ideas to cook over the coals.
Father’s Day was the perfect opportunity to treat my dad to a braai pudding. So, after we stuffed our faces with an abundance of fire-flamed foods, I grabbed the potjie pot (that we had given him for Father’s Day) and made this marvellous pudding over the coals for dessert. The original recipe is from the Vegilicious Favourites e-book, which I amended slightly to suit my alternative cooking method. It is sticky and sweet and has serious salivating status! I urge you to embrace the South African braai tradition and try this tasty treat at home.
Vegan Malva Pudding On The Braai
- 2 teaspoons Orgran no-egg powder
- 4 tablespoons water
- ¾ cup sugar
- 1 heaped tablespoon Apricot jam
- 1 tablespoon vegan margarine (Cardin or Canola), melted
- 1 teaspoon white wine vinegar
- 150g cake wheat flour
- 1 teaspoon bicarb soda
- ½ teaspoon table salt
- 1/3 cup Almond Breeze unsweetened milk
- 1 cup coconut cream
- 1 tablespoon vegan margarine (Cardin or Canola)
- ½ cup sugar
- 1/3 cup hot water
- 2 teaspoons vanilla essence
- Spray a shallow black potjie with cook & spray
- Whisk the no-egg powder with the water in a small bowl. Transfer to electric mixer and start beating.
- While beating, add the sugar (little bit at a time).
- Add the jam, melted margarine and vinegar and mix through.
- Sift the flour, bicarb and salt together.
- Once sifted, add to the mixing bowl (little bit at a time) along with the Almond Breeze. Beat well until everything is combined. (Note: the mixture will seem slightly sticky)
- Pour the sticky mixture into your potjie and place on a grid over the coals (low- medium heat) for 30 minutes.
- While it is cooking, make your sauce by boiling the coconut cream, margarine, sugar, water and vanilla essence together in a pot over high heat.
- As soon as your pudding is cooked, poke or cut lots of holes into the sponge with a fork/knife and pour the sauce mixture over. Return to the coals (very low heat) in order for the sauce to draw into the sponge.
- Cut into 8 pieces and serve with banana nice-cream.