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4 mouthwatering Mzanzi-style desserts you can make on the braai

by: Julie Donald | 13 Sep 2016

Heritage Day is almost upon us, which means Braai Day is almost upon us! Check out our 4 desserts inspired by South African classics that you can make on the braai.

Peppermint Crisp S’mores

The idea of S’mores originated in America, but here is our 100% South Africanised version, with a nod to the classic Peppermint Crisp tart.

Serves 4 - 6

1 packet of tennis biscuits
1 tin of caramel
2x 150g bars of Peppermint crisp
150g bag marshmallows
Skewers for roasting marshmallows

Spread a thin (or thick) layer of caramel on half of the tennis biscuits.  Break the peppermint crisp bar into pieces and place one piece per biscuit on top of the caramel, set aside the remaining biscuits for the top of the “sandwich”. 

Skewer one or two marshmallows onto the skewers, and roast them over low coals until the outside of each marshmallow is golden and bubbling. Once the marshmallow is golden and melting, sandwich it between the prepared biscuits allowing the heat of the marshmallow to melt the chocolate and enjoy!

Braaibroodtjie apple pies

These scrumptious pies can be made in a jaffle iron too.  Use your imagination and find the perfect filling (a few variations given at the bottom of the recipe).

Makes 4 broodtjies

8 slices of white bread
50g soft butter
1 tin pie apples
5ml cinnamon
60ml castor sugar

Spread the soft butter onto each slice of bread (the butter will be on the outside of the sandwich to prevent it from sticking and crisp up the outside of the pie).  Place four slices of bread, butter side down, on a braai grid.  Drain any juice off the apples and discard.  Divide the apple pieces evenly between the slices of bread and arrange them neatly.  Mix the cinnamon and sugar together in a bowl and sprinkle liberally over the apples.  Place the other slice of bread on top (butter side up).  Close the grid and braai for a few minutes each side over low coals.  Keep a close eye on them, making sure the bread doesn’t burn, by turning them regularly.  

Filling variations:
Blueberry jam and cream cheese
Pear slices and dark chocolate
Banana slices and caramel
Cherry jam and blue cheese
Raspberry jam and white chocolate

Roasted nectarines with pecans

Looking for something a little “healthier”?  This recipe can be made with any seasonal fruits and nectarines are just coming in around Heritage Day.  

Serves 4

1 large knob soft butter
60ml treacle sugar
120ml pecan nuts
4 nectarines (firm, but ripe)
Marscapone or double thick cream to serve

On a large piece of foil, spread the butter over a 20cmx20cm area in the middle of the piece of foil.  Leave space all around so that the sides of the foil can be folded over the top of the fruit.  Over the buttered area, sprinkle and sugar and the nuts.  Wash, and halve the nectarines and remove the pip.  Arrange the nectarines, cut side down, as close together as possible in a single layer.  Fold the foil over the top, and make sure there are no holes for the butter to escape, use a second piece of foil if necessary.  Place over low coals for about 5 – 10 minutes, until the butter is melted and the sugar has started to caramelise.  Remove from the coals, open the foil and invert onto your serving dish so that the nuts are on top, and the caramel juices drip down over the fruit.  Serve with marscapone or cream.

Hot braai trifle with Amarula custard

South Africans love a good trifle, but this deconstructed twist on an old classic, really “takes the cake” and fries it… in butter.

Serves 4

1 small store-bought madeira loaf
100g butter
250g strawberries (washed, hulled and halved) or other berries
2x 50g tubes of Rolo chocolate or 100g chocolate broken into pieces
50ml Amarula
500ml custard

Cut the madeira loaf into rough 2cm squares.  Place a flat bottomed cast iron pot over medium coals, and add the butter to the pot.  Once the butter is hot, add the cake squares and cook until starting to turn golden, turn them often to get even cooking on all sides.  Remove the pot from the heat and add in the strawberries and the Rolos.  Set aside for a few minutes for the chocolate to melt and the strawberries to release their juices.  Meanwhile, spike your custard with Amarula (if desired) and serve.

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