Jan Braai's Chocolate Fondant Potjie Pudding

This Heritage Day, make sure the fires are lit for starters, mains and this braai dessert!

Recipe by Jan Braai from Jan Braai Junior


  • For the batter
  • 1 egg
  • ½ cup milk
  • 1 tablespoon vanilla essence
  • ½ cup butter (melted)
  • 1 cup self-raising flour
  • 1 tablespoon cocoa powder
  • Pinch of salt
  • ½ cup sugar
  • 1 slab (80g) chocolate (broken into blocks)
  • For the sauce
  • 1 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1½ cups boiling water
  • To serve
  • Vanilla ice cream (or whipped cream)

How To Make:

  • Make the batter, part 1:
  • Whisk the egg in your no. 10 flat-bottomed baking potjie.
  • Then, use your wooden spoon to mix in the milk and vanilla essence.
  • Lastly, mix in the melted butter. The butter should be warm but not boiling hot. This is your wet mixture.
  • Make the batter, part 2:
  • Add the flour, cocoa powder, salt, sugar and chocolate pieces to the wet mixture, and mix until just combined and smooth. Don’t overmix.
  • Make the sauce: Stir the brown sugar, cocoa powder and boiling water together until all the sugar has dissolved and the mixture is smooth.
  • Slowly pour this mixture over the batter in your flat-bottomed potjie. Don’t mix it in.
  • Bake: Put the lid on the potjie and bake for 25 minutes by placing coals under the pot and a lot of coals on the lid.
  • The fondant is ready when the top is firm to the touch. Serve with ice cream or fresh cream.

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