A spongy APPLE pie is such a classic dessert to have at a braai. This recipe is made over the coals and will need a bit more attention than an oven version but I think the sense of achievement is well worth the effort.
SERVES 6
FOR THE PUDDING
60 g butter
100 g sugar
Zest of 1 lemon
2 eggs
120 g flour
1 tsp baking powder
1 tsp ground cinnamon
½ cup milk
2 × 385 g canned pie apples
For the sauce
½ cup cream
30 g butter
3 Tbsp honey
Vanilla ice cream, cream or custard to serve
1. For the pudding, cream the butter, sugar and lemon zest. Beat in the eggs one by one, beating well after each addition.
2. Sift the flour, baking powder and cinnamon. Add the dry ingredients and milk in stages to the creamed mixture and mix well. Spoon the apples into a medium-size cast-iron pot. Pour the batter over the apples and put on the lid. Put the pot over gentle coals and also put coals on the lid. If the coals cool down too much, add more as needed. Cook for 45 – 60 minutes, until the batter is cooked through.
3. While the pudding is cooking, make the sauce by heating all the ingredients in a small saucepan and stirring until the butter has melted. Spoon the sauce over the baked pudding and serve with vanilla ice cream or cream.
