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
Serves: 8
Ingredients:
- 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.