A delightful recipe based on the traditional Afrikaans “Asynpoeding”. A real crowd pleaser, for sure!
Chutney and vanilla pudding with custard-flavoured cream and Peppermint Crisp chunks
Ingredients
- SYRUP
- 200g brown sugar
- 250ml (1 cup) water
- 100g honey
- 45ml (3 tbsp) white wine vinegar
- 5ml (1 tsp) vanilla essence
- PUDDING
- 45ml (3 tbsp) butter, at room temperature
- 115g brown sugar
- 5ml (1 tsp) vanilla essence
- 2 large eggs
- 150g chutney
- 250ml (1 cup) amasi (soured milk)
- 215g self-raising flour
- CUSTARD-FLAVOURED CREAM
- 250ml (1 cup) fresh cream
- 5ml (1 tsp) castor sugar
- 125ml (½ cup) store-bought vanilla custard
- 100g finely chopped Peppermint
- Crisp chocolate, to garnish
- fresh mint leaves, to garnish (optional)
Instructions
Preheat the oven to 180°C. Grease a 22cm x 15cm baking dish with non-stick cooking spray.
For the syrup, place all of the ingredients in a saucepan over medium heat. Simmer, 5 minutes, and allow to cool, 15 minutes.
For the pudding, cream the butter and 115g brown sugar with an electric mixer, 1 minute. Add the vanilla essence, eggs, chutney and amasi and whisk, 1 minute. Whisk in the self-raising flour until smooth. Pour the cooled syrup into the greased dish. Pour the pudding mixture over and smooth out the top with the back of a spoon. Bake until golden, 40 minutes.
For the custard-flavoured cream, whip the cream and castor sugar until stiff peaks form. Whisk in the custard. Top each portion with a dollop of the custard cream and scatter some of the chocolate on top. Garnish with fresh mint leaves, if desired.
