A traditional South African dessert or enjoyed as a side  - the perfect dish for every braai.

Prep time: 40min
Cooking time: 50min

Makes 1 bread

Ingredients

• 1kg store-bought bread dough (look for it in the fridge of the bakery section) or home made gluten free plain bread dough
• 2 tablespoons butter or margarine
• 1 cup brown sugar
• 1 cup fresh or tinned cream, sub coconut cream for a dairy free option.

If you are making this in your oven, you can use a thin enamelled pot or a cast-iron one.

If you cook this on the braai fire, you need to use a traditional cast iron flat-bottomed “bread pot”.

Method

1. Grease a pot generously with butter and set aside

2. Knock down the dough and shape golf-sized balls.

3. Place in a cast iron flat-bottomed ‘bread pot’ at least 3cm apart. Place the lid on and allow it to prove for 30 – 40 minutes; the dough balls will expand.

4. Once the dough balls have risen, mix together the brown sugar and cream in a separate bowl and pour it over the dough balls.

5. Cover with the lid and cook for 45 minutes over low-medium coals, with a few hot coals placed on the lid of the pot. Do not open the pot lid during this time!

4.A thin skewer can be used to check if it is cooked through.

5.Serve with your braai or as a dessert with coffee.

If you are doing it following the indirect method on a Weber, treat it as an oven and pop the Weber’s lid on for the duration of the cooking.

If you are making this on a traditional grid braai, place the pot low over medium-hot coals and place a few coals on the lid of the pot.

If you have a sweet tooth, this sticky pot bread can be enjoyed with your braai, or alternately as a pudding with coffee after the braai.

It also happens to be seriously brilliant for breakfast.

Adapted from the original recipe from melkkos-merlot.co.za by Lizet Hartley and Illovo Recipes.