In Home Chefs Club, Inspiration, Recipes

Prep time: 25 minutes

Cooking time: 15 minutes

Total time: 40 minutes

Serves 4 individual puddings or 30 x 20 cm baking tray with doubled recipe.


For the Pudding:

250 g Ouma Buttermilk Rusks

250 g butter, softened

125 ml (1/2 cup) brown sugar

1 large egg

5 ml (1 tsp) bicarb

2.5 ml (1/2 tsp) baking powder

2.5 ml (1/2 tsp) salt

5 ml (1 tsp) cinnamon

2.5 ml (1/2 tsp) nutmeg

250 ml cake flour

100 g Ma Mère Salted Macadamia Nougat cut into 1 cm pieces

For the Sauce:

125 ml (1/2 cup) butter

250 ml (1 cup) brown sugar

1 vanilla pod, seeds removed

125 ml (1/2 cup) cream

250 ml (1 cup) Ma Mère Salted Caramel Butter Spread

Shop the Smeg Stand Mixer


For the Pudding:

Break or chop the rusks into smaller pieces and place in a food processor along with 125 g of the butter. Pulse until you have a coarse crumb. Press the crumb into your prepared, fireproof flat potjie with a lid.

Place the remainder of the butter (125 g), along with the sugar, in the bowel of a stand mixer and cream it with the K-Beater attachment for a few minutes until light and fluffy. Add the egg and beat until well incorporated.

Add the bicarb, baking powder, salt, cinnamon, nutmeg and flour. Mix until combined. Lastly fold the nougat into the batter and pour the batter into the prepared potjie.

For the Sauce:

Combine all ingredients in a saucepan and cook for about 4-5 minutes on a medium heat. Pour half of the sauce over the batter and place the lid on the potjie. Reserve the rest of the sauce for serving.

To Finish:

Make sure you have hot coals. Place the potjie on a tripod or grid over the coals with a few coals on the lid for some heat from the top. Cook for about 15-20 minutes or until cooked in the centre. Serve with extra sauce.

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