Chutney and vanilla pudding with custard-flavoured cream and Peppermint Crisp chunks

August 25, 2016 (Last Updated: November 13, 2018)

A delightful recipe based on the traditional Afrikaans “Asynpoeding”. A real crowd pleaser, for sure!

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Chutney and vanilla pudding with custard-flavoured cream and Peppermint Crisp chunks

Serves: 6
Cooking Time: 1 hr 10 mins

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

1

Preheat the oven to 180°C. Grease a 22cm x 15cm baking dish with non-stick cooking spray.

2

For the syrup, place all of the ingredients in a saucepan over medium heat. Simmer, 5 minutes, and allow to cool, 15 minutes.

3

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.

4

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.

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August 25, 2016 (Last Updated: November 13, 2018) By
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