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

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

    Serves: 6
    Cooking Time: 1 hr 10 mins


    • SYRUP
    • 200g brown sugar
    • 250ml (1 cup) water
    • 100g honey
    • 45ml (3 tbsp) white wine vinegar
    • 5ml (1 tsp) vanilla essence
    • 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
    • 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)



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


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


    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.


    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.