Chocolate fondant potjie pudding

4 servings Prep: 15 mins, Cooking: 25 mins
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We all love vanilla ice cream with a nice warm chocolate sauce. Chocolate fondant is a baked pudding but it is also very saucy. So, in this recipe, we have the ultimate: a warm, saucy chocolate pudding, to serve with vanilla ice cream.

By Independent Contributor March 04 2024
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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.



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