Name: Chocolate fondant potjie pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Braai
Ingredients: 1 egg; 1/2 cup milk; 1 tbsp; 1 tbsp vanilla essence; 1/2 cup self-raising flour; 1 tbsp cocoa powder; 1 pinch salt; 1/2 cup sugar; 80 g chocolate broken into blocks; 1 cup brown sugar; 2 tbsp cocoa powder; 1 1/2 cup boiling water; vanilla ice cream or whipped cream

Recipe Disclaimer

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Ingredients (13)

For the batter

1	egg
1/2 cup	milk
1 tbsp
1 tbsp	vanilla essence
1/2 cup	self-raising flour
1 tbsp	cocoa powder
1 pinch	salt
1/2 cup	sugar
80 g	chocolate — broken into blocks

For the sauce

1 cup	brown sugar
2 tbsp	cocoa powder
1 1/2 cup	boiling water

To serve

vanilla ice cream — or whipped cream

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Method:

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 potie. 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.

Recipe extract from Jan Braai Junior, published by Penguin Random House South Africa.