Apple Malva Pudding on the Braai (BBQ)
This post is inspired by the Ultimate Braai Master Challenge currently being shown on SABC 3 every Thursday at 8pm but I wasn’t commissioned or paid to do this.
I found this recipe from one of my favourite bloggers here and after watching Episode 1 where Pick n Pay asked on twitter “what would you make?”, I decided to take this recipe up a notch and add caramelized apples into the mix. Due to the caramelized apples component I adjusted the recipe slightly to accommodate this flavour by using blackberry jam (which seems to suit to the apple component) and replacing the suggested cup of Amarula with fresh cream to not conflict with the cinnamon.
Apple Malva Pudding on the Braai
Saucy Cinnamon Apples
4 small apples, peeled and thinly sliced
¾ cup of sugar mixed with 1 tbsp finely ground cinnamon
Melt butter in the pot over the fire until frothy and add sliced apples. Mix thoroughly to coat and add the cinnamon sugar. Allow to cook until thick and syrupy before moving after of the apples and sauce into a bowl and setting aside so that you can put the malva pudding batter on top of the remaining apples and then top with the apples you have set aside.
½ cup of white sugar
1 ½ Tbsp blackberry jam (any jam, or even syrup, will work)
1 cup cake flour
1 tsp baking powder
Pinch of salt
1 tsp bicarbonate of soda
1 cup of milk
- With a wire whisk or egg beater beat together the sugar and eggs. You want the mixture to creamy and pale, so be patient and strong and beat it for as long as it takes. This step ensures a light, fluffy pudding and is very worth the effort!
- Add the jam, flour, baking powder and salt, stir in until blended
- Pour in the milk, sprinkle over the bicarb, and quickly whisk it altogether
- Pour the batter into the small cast-iron baking pot, cover with the lid and place over moderate coals, and pile some hot coals onto the lid of the pot as well. The pot I was using had a glass lid so I didn’t want to risk putting that on the braai so I used a double layer of heavy duty foil (which I suggest you grease with butter/cooking spray) as the pudding does rise and stick to the foil.
- Bake for about an hour, until golden brown and a sharp knife or skewer inserted in the middle comes out clean. The additional sugar in the apples did make this pudding cook quite quickly and I took it off after about 50 minutes after smelling the sugar burning 😉
- Whilst the pudding is baking, make the syrup
- Remove the pudding from the heat, and using a fork, poke holes in top, then slowly pour over the syrup, giving it time to absorb it all – it will seem like too much syrup, but trust me, it isn’t, so stick to the recipe; it works and is delicious!
¼ cup butter
1 cup of sugar
½ cup boiling water
1 cup of fresh cream (or Amarula if not using cinnamon with the apples)
Pinch of salt
- Melt the butter in a pot over the fire, then stir in all the other ingredients
- Heat through, but don’t boil
- Pour slowly over the pudding, allowing it soak in thoroughly
It was such fun “baking” on the braai and the pudding was well received. I’m looking forward to seeing what else I can make but I will probably practice in the same line of puddings for a while until I am more confident. I’m thinking of trying Tipsy/Brandy tart next 😉