Potjie No:1 and Flat-bottomed Potjie No: 3
Cooking Time: 1 hour
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250 g butter
250 ml sugar
750 ml cake flour
2 ml salt
500 ml currants or seedless raisins
30 g chopped almonds
50 ml chopped watermelon konfyt or green fig preserve
5 ml bicarbonate of soda
100 ml sour milk
400 ml sugar
500 ml water
125 ml brandy
Pinch of salt
2 ml ground cinnamon
1 ml grated nutmeg
To prepare batter:
Cream the butter.
Add sugar gradually and mix until creamy.
Add eggs one at a time and beat well after each addition.
Sift flour and salt together and fold gently into egg mixture.
Fold currants, almonds and konfyt into batter.
Dissolve bicarbonate of soda in milk and fold gently into batter.
Spoon batter into a greased flat-bottomed potjie.
Grease inside of lid with butter or oil and place on potjie.
Place potjie over a very slow fire with a few small coals on the lid so that the top of the pudding will also brown.
Bake for 30-40 minutes or until the pudding is cooked.
To prepare the syrup, mix sugar and water in a small potjie.
Stir over slow heat until sugar has dissolved.
Do not allow syrup to boil before sugar has dissolved.
Simmer syrup for 5 minutes.
Add remaining ingredients and simmer for another 2 minutes.
Be careful when making syrup over coals because it boils over easily and you can get badly burned.
Pour prepared syrup over pudding and leave to soak into pudding.
Serve lukewarm with cream.