Fruit Under the Blanket

Flat-bottomed Potjie No: 4 or 6
Serves: 8
Cooking Time: 1 hour
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1 kg fresh fruit (such as cling peaches, plums, apricots, guavas, quinces or pears)
150 – 200 ml sugar
700 ml water
1 stick cinnamon
1 bay leaf
1 small piece lemon peel
4 black peppercorns

125 g butter or margarine
150 ml sugar
3 eggs, beaten
300 ml cake flour
2 ml salt
10 ml baking powder
50 ml cinnamon sugar

Prepare fruit according to type.
Peel peaches, quinces and pears and cut into wedges.
Halve plums, apricots and guavas without peeling.
Place sugar, water and seasonings into a potjie and heat very slowly, stirring until the sugar has melted.
Bring to the boil.
Skim foam off top.
Place fruit into boiling syrup and simmer slowly, uncovered, for 10 minutes or until fruit is barely tender.
Remove seasonings.
Meanwhile, prepare the batter by creaming butter and sugar.
Add eggs gradually, beating well after each addition.
Sift flour, salt and baking powder together.
Fold flour lightly into creamed butter and sugar.
Spoon batter on top of boiling fruit mixture and cover with lid.
Put a few small coals on top of lid to lightly brown batter.
Bake for 30 – 40 minutes or until the pudding is cooked.
Sprinkle with cinnamon sugar and serve hot.

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