Malora Recipes

Index

1. Orange with 2. Apple Tart with Custard 3. Coffee Cake Pudding with Custard 4. Mocha Cup Cakes 5. Lamington 6. Upside Down Pineapple Cake 7. Rainbow Jelly 8. Lemon Cheese Cake 9. Apricot Cheese Cake 10. Strawberry Cheese Cake 11. Banana Cheese Cake 12. Black Forest Chocolate Mousse 13. Jelly Whip/Fridge Tart 14. Jan Ellis Pudding 15. Malva Pudding 16. Ginger Pudding with Butterscotch Sauce 17. Portuguese Custard Tarts 18. Chocolate Brownies 19. Coconut Tart 20. Chocolate Coffee Pudding 21. Custard Cake Slices 22. Doughnuts 23. Creme Brulee 24. Chocolate Custard Tart 25. Johnny Bags Instant 26. Johnny Bags Instant Mousses 27. 28. Carrot Cake 29. Banana Loaf 30. Plain Jelly & Plain Custard Orange Pudding

10 portions

Ingredients Malora Sponge mix 0.416gr Sunflower Oil 0.050ml Water 0.208ml Orange Zest Half Orange Orange Essence 0.010ml

Syrup White Sugar 0.100gr Margarine 0.020gr Water 0.150ml Orange Essence 0.005ml

Custard Malora Custard Powder 0.055gr Malora Whey Dairy Blend 0.055gr Water 0.500ml

Method 1. Mix sponge pudding with the oil, water, orange essence and orange zest. Pour in a well greased baking tray and bake for 25 – 30 minutes at 180 degrees. 2. Add sugar, water, margarine and orange essence to a sauce pan and bring to the boil. Let simmer for 5 – 10 minutes. Once the pudding is removed from the oven, pour the hot sugar syrup over the pudding and let it soak in. 3. Mix 250ml of boiling water with the whey dairy blend and mix well. Add the remaining 250ml of cold water to the mix and let cool. Add 450ml of mixed whey dairy blend to a sauce pot and heat. Mix the other 50ml with the custard powder and add to the hot whey dairy stirring constantly. Stir till the custard has thickened and serve with hot pudding. Apple Tart

10 portions

Ingredients Malora Sponge Pudding 0.330ge Sunflower Oil 0.040ml Water 0.160ml Tinned Pie Apples 0.150gr

Syrup White Sugar 0.075gr Margarine 0.020gr Water 0.100ml Vanilla Essence 0.005ml

Custard Malora Custard Powder 0.055gr Malora Whey Dairy Powder 0.055gr Water 0.500ml

Method 1. Mix sponge pudding with oil, and water. Place pie apples in a greased baking tray and pour sponge mixture evenly over. Bake for 25 – 30 minutes at 180 degrees. 2. Add sugar, water, margarine and vanilla essence to a sauce pan and bring to the boil. Let simmer for 5 – 10 minutes. Once pudding is removed from the oven, pour hot syrup over and let soak in. 3. Mix 250ml of boiling water to the whey dairy blend and mix well. Add the remaining 250ml of cold water and mix well. Add 450ml of whey dairy mix to a sauce pot and heat. Mix the remaining 50ml with the custard powder and add to the whey dairy on the heat. Stir continuously till the custard thickens. Serve with hot apple tart. Coffee Cake Pudding

10 portions

Ingredients Malora Sponge Pudding 0.416gr Sunflower Oil 0.050ml Water 0.208ml Malora Ground Coffee 0.020gr

Syrup White Sugar 0.100gr Margarine 0.020gr Water 0.150ml Malora Ground Coffee 0.020gr

Whipped Cream 0.100ml

Method 1. Mix ground coffee with water. Mix the sponge pudding with the oil and coffee mixture. Pour in a well greased baking tray and bake for 25 – 30 minutes at 180 degrees. 2. Add sugar, water, margarine and coffee powder to a sauce pot and bring to the boil. Let simmer for 5 – 10 minutes. Once the pudding is removed from the oven, pour the syrup over and let soak in. 3. Whip the cream and serve with the hot pudding Mocha Cup Cakes

10 portions

Ingredients Malora Sponge Pudding 0.330gr Sunflower Oil 0.040ml Water 0.160ml Malora Ground Coffee 0.020gr

Icing Sugar Icing Sugar 0.200gr Margarine 0.125gr Malora Ground Coffee 0.020gr

Method 1. Dissolve the coffee powder in the water. Mix the sponge pudding with the water and oil. Pour the mixture in cup cake cups and bake for 25 minutes at 180 degrees. Remove from heat and let cool. 2. Soften the margarine and mix in the icing sugar and coffee powder. (cacao can be used as an alternative). Pipe icing onto cooled down cup cakes. Lamington

10 portions

Ingredients Malora Sponge Pudding 0.416gr Sunflower Oil 0.50ml Water 0.208ml

Syrup Margarine 0.020gr Icing Sugar 0.100gr Cacao Powder 0.020gr Water 0.250ml

Coconut Dessicated 0.050gr

Method 1. Mix the sponge pudding with oil and water. Pour the mixture into a well greased baking tray. Bake in the oven for 25 – 30 minutes till done. Remove from oven and let cool. Cut into blocks in size required. 2. Boil water and mix in the margarine, icing sugar and cacao. Let it cool. 3. Dip the sponge blocks in the syrup until all sides are covered. Rolled dipped blocks into the dessicated coconut till covered on all sides. Upside Down Pineapple Cake

10 Portions

Ingredients Malora Sponge Pudding 0.330gr Sunflower Oil 0.040ml Water/Pineapple Juice 0.160ml Tinned Pineapple Rings 0.150gr

Custard Malora Custard Powder 0.055gr Malora Whey Dairy Blend 0.055gr Water 0.500ml

Method 1. Mix the sponge pudding powder with the oil and water/pineapple juice. At the bottom of a well greased baking tray, place the pineapple rings. Pour the sponge mix over and bake in the oven for 25 – 30 minutes till done. Remove from oven and let cool 2. Mix 250ml of boiling water with the whey dairy blend. Add the remaining 250ml of cold water with the whey dairy mix and mix well. Add 450ml of the whey dairy mixture to a sauce pot and heat. Mix the remaining 50ml of whey dairy with the custard and add to the whey dairy in the sauce pot. Keep stirring till the custard has thickened. Serve with the upside down custard cake. Rainbow Jelly

10 portions

Ingredients Malora Supalite Raspberry Jelly 0.005gr Malora Supalite Orange Jelly 0.005g Malora Supalite Greengage Jelly 0.005gr Malora Supalite Pineapple Jelly 0.005gr Water 0.800ml

Cream Whipped 0.050ml

Method 1. Mix each of the jellies with 100ml of boiling water and mix thoroughly. Add another 100ml of cold water to each and mix well. Let cool. In the colour order that you want, pour the first one into a glass or container of choice and place in fridge to set. Once set, pour the next colour of jelly over and place in fridge to set. Do the same with the remaining two till all jellies are set in colour co ordinance needed. 2. Whip cream and serve with jelly as needed. Lemon Cheese Cake

10 portions

Ingredients Malora Cheese Cake Mix 0.137gr Tennis 0.150gr Margarine 0.025gr Malora Whey Dairy Blend 0.050gr Water 0.550ml Lemon Essence 0.005ml

Method 1. Melt the margarine and crush the tennis biscuits into it. Layer the mixture at the bottom of a tart pan and press in securely. Let set. 2. Boil the water and add the whey dairy blend to it. Mix thoroughly. Once mixed, beat in the cheese cake mix and the lemon essence. Let it cool down, then mix well again. Pour on top of the crust and place in fridge to set. Serve cold. Apricot Cheese Cake

10 portions

Ingredients Malora Cheese Cake Mix 0.137gr Tennis Biscuits 0.150gr Margarine 0.025gr Malora Whey Dairy Blend 0.025gr Water 0.300ml Tinned Apricots 0.250gr/ml

Method 1. Melt margarine and crush the tennis biscuits into it. Layer the mixture at the bottom of a tart pan and press in securely. Let set. 2. Boil the water and add the whey dairy blend. Once mixed, beat in the cheese cake mix. 3. Blend the apricots with juice till it is a fine pulp. Add to the cheese cake mixture. Beat well and pour in the tart pan on top of the crust. Place in fridge and let it set. Serve cold.

Please note that Apricots can be substituted with peaches or tinned fruit of choice Strawberry Cheese Cake

10 portions

Ingredients Malora Cheese Cake Mix 0.137gr Tennis Biscuits 0.150gr Margarine 0.025gr Malora Whey Dairy Blend 0.025gr Water 0.300ml Tinned Strawberries 0.250gr

Method 1. Melt margarine and crunch in the biscuits. Layer the mixture at the bottom of a tart pan and let set. 2. Boil the water and add the whey dairy blend. Once mixed beat in the cheese cake mix. 3. Blend the strawberries with juice till it is a fine pulp and add to the cheese cake mix. Beat well and pour in tart pan over the biscuit crust. Place in fridge and let set. Serve cold. Banana Cheese Cake

10 portions

Ingredients Malora Cheese Cake Mix 0.137gr Tennis Biscuits 0.150gr Margarine 0.025gr Malora Whey Dairy Blend 0.050gr Water 0.550ml Banana Essence 0.005ml

Method 1. Melt margarine and crunch in the biscuits. Layer the mixture at the bottom of a tart pan and let set. 2. Boil the water and mix in the whey dairy blend. Once mixed, beat in the cheese cake mix as well as the banana essence. Mix well and let it cool. 3. Once cooled, give it another thorough mix and pour it over the biscuit crust in the tart pan. Place in fridge and let set. Serve cold. Black Forest Chocolate Mousse

10 portions

Ingredients Malora Instant Chocolate Mousse 0.125gr Fresh Cream 0.150ml Glazed Cherries 0.050gr Rum Essence 0.005ml Water 0.200ml Icing Sugar 0.010gr

Method 1. Beat the chocolate mousse with the water and rum essence till thick and let it set in the fridge. 2. Beat the cream with the other half of the rum essence and icing sugar and put in fridge to set and cool. 3. Once the mousse and cream has set, layer in a glass with cherries. Serve cold Jelly Whip / Fridge Tart

10 portions

Ingredients Malora Supalite Jelly 0.015gr Tennis Biscuits 0.150gr Margarine 0.025gr Ideal Milk 0.200ml Water 0.400ml

Method 1. Melt the margarine and crunch the biscuits in. Press the mixture into a tart pan and let set. 2. Boil the water and beat in the jelly power till dissolved. Let it cool down to room temperature. 3. With a whisk or hand blender, blend in the ideal milk till nice and foamy. 4. Pour the mixture over the biscuit crust and put in fridge to set. Serve cold Jan Ellis Pudding

10 portions

Ingredients Malora Sponge Pudding 0.416gr Sunflower Oil 0.050ml Bicarbonate of Soda 0.005gr Apricot Jam 0.050ml

Syrup Malora Whey Dairy Blend 0.015gr Water 0.135ml Fresh Cream 0.150gr Margarine 0.040gr White Sugar 0.100gr Vanilla Essence 0.005ml

Method 1. Place sponge pudding mix into a mixing bowl. Dissolve the bicarb in the water and add to the sponge mix along with the oil and apricot jam. Mix well. Bake in the oven for 25 – 30 minutes at 180 degrees. 2. Add all the ingredient for the syrup together in a sauce pot and bring to the boil. Lower heat and simmer for 5 – 10 minutes;. Once the pudding is removed from the oven, pour syrup over and let soak in. Serve hot. Malva Pudding

10 portions

Ingredients Malora Sponge Pudding 0.416gr Sunflower Oil 0.050ml Bicarbonate of Soda 0.005gr Apricot Jam 0.050gr Water 0.208ml

Syrup Malora Whey Dairy Blend 0.015gr Water 0.135ml Margarine 0.040gr White Sugar 0.100gr Vanilla Essence 0.005ml

Custard Malora Custard Powder 0.055gr Malora Whey Dairy Blend 0.055gr Water 0.500ml

Method 1. Place sponge pudding in a mixing bowl. Dissolve the bicarb in the water and add to the sponge mix along with the oil and water. Mix well and pour in a well greased baking tray. Bake for 25 – 30 minutes at 180 degrees. 2. Add all the ingredients for the syrup together in a sauce pot and bring to the boil. Lower heat and simmer for 5 – 10 minutes. Once pudding is removed from heat, pour hot syrup over. 3. Mix 450ml of the boiling water with the whey dairy blend and mix well. Place in sauce pot and bring to the boil. Mix the other 50ml of water with the custard powder and stir into the whey dairy on the stove. Continue stirring till the custard thickens and serve with the pudding. Ginger Pudding with Butterscotch Sauce

10 portions

Ingredients Malora Sponge Pudding 0.416gr Sunflower Oil 0.050ml Water 0.208ml Malora Ground Ginger 0.001gr Malora Ground Cinnamon 0.001gr

Syrup Margarine 0.040gr White Sugar 0.150gr Fresh Cream 0.200ml

Method 1. Place sponge pudding in a mixing bowl and add the ginger, cinnamon, water and oil. Mix well and pour into a well greased baking tray. Bake for 25 – 30 minutes and remove from oven. 2. Add all the ingredients for the syrup into a sauce pot and bring to the boil. Lower heat and let simmer for 5 – 10 minutes. Once pudding comes out of the oven, pour over the hot syrup and serve hot. Portuguese Custard Tartlet

10 portions

Ingredients Puff Pastry 0.300gr Custard Powder 0.100gr Malora Whey Dairy Blend 0.072 Water 0.650

Method 1. Mix the whey dairy blend with the boiling water. 2. Mix the custard powder with 100ml of the whey dairy. Add the rest of the whey dairy to a sauce pot and heat. Mix in the custard mixture and stir till the custard thickens. This will be thicker than normal. 3. Roll out the puff pastry and cut into squares. Place the squares into a muffin pan and press down to form a cup. 4. Pour the custard into the pastry cups and bake in the oven for 20 – 25 minutes at 180 degrees or until the pastry is nice and golden brown. Remove from heat and let cool. Chocolate Mint Mousse Cake

10 portions

Ingredients Malora Chocolate Cake Mix 0.417gr Water 0.208ml Eggs 3 ea Mint Essence 0.005ml

Malora Instant Chocolate Mousse 0.100ml Water 0.160ml

Method 1. Mix the chocolate cake mix with the water, eggs and mint essence. Mix well and pour into a well greased cake pan. Bake for 20 – 25 minutes at 180 degrees and remove from oven and let cool. 2. With a hand mixer, mix the water with the chocolate mousse till the mousse thickens. Place in the fridge and let set. 3. Once the cake has cooled down, either pipe the mousse or spread it over the cake and cut into required slices. Chocolate Brownies

10 portions

Ingredients Malora Chocolate Muffin Mix 0.250gr Margarine 0.200gr Cacao Powder 0.020gr Sunflower Oil 0.040ml Water 0.100ml White Sugar 0.180gr Cooking Chocolate 0.050gr Eggs 3ea Vanilla Essence 0.005ml

Method 1. Melt the margarine in a sauce pan. Stir in the sugar and keep stirring till dissolved. 2. Whisk together the cacao and the muffin mix, then add to the margarine and sugar mix in the sauce pan. Mix in the water and oil. Remove from heat. 3. In a bowl, whisk together the eggs and vanilla essence. Mix this with the brownie mix in sauce pan. Stir in the chopped chocolate. 4. Line a baking tray with wax paper and pour the mixture in, spread evenly. Bake in the oven for 20 – 25 minutes at 180 degrees. Remove from oven and let cool. Cut into desired square sizes. Coconut Tart

10 portions

Ingredients Malora Sponge Pudding 0.416gr Sunflower Oil 0.050ml Water 0.208ml Coconut Dessicated 0.125gr Margarine 0.200gr Vanilla Essence 0.005ml Eggs 1ea Malora Whey Dairy Blend 0.019gr Water 0.100ml

Method 1. Stir all ingredients together in a mixing bowl till well blended. 2. Pour mixture in a well greased tart pan and bake for 30 minutes till golden brown. Chocolate Coffee Pudding

10 portions

Ingredients Malora Sponge Pudding 0.416gr Sunflower Oil 0.050ml Water 0.208ml Cacao Powder 0.020gr Malora Ground Coffee 0.030gr

Syrup Margarine 0.080gr White Sugar 0.100gr Water 0.250ml Malora Ground Coffee 0.030gr Malora Whey Dairy Blend 0.009gr

Method 1. Mix the coffee powder with the boiled water. Add this to the sponge mix, cacao powder and oil and mix well. 2. Pour he mixture in a well greased dessert baking tray and bake for 20 – 25 minutes at 180 degrees. Remove from oven. 3. Melt the margarine in a sauce pan and add the sugar. Mix the whey dairy blend to the boiled water and add the coffee powder. Add this mixture to the sauce pan and bring to the boil. Turn down heat and let simmer for 5 – 10 minutes. Once pudding comes out of the oven, pour the hot syrup over and let soak in. Custard Cake Slices

10 portions

Ingredients Malora Sponge Pudding 0.416gr Sunflower Oil 0.050ml Water 0.208ml

Malora Custard Powder 0.100gr Malora Whey Dairy Blend 0.072gr Water 0.650ml

Method 1. Mix all the ingredients of the sponge pudding together and pour into a well greased baking tray. This needs to be big enough that the layer of sponge is very thin. Bake in the oven till done and remove and let cool. 2. Mix the whey dairy blend with the water that has been boiled. Mix 100ml with the custard powder while adding the rest of the whey dairy to a sauce pot to heat. Mix in the custard powder and stir continuously till the custard has thickened. This will be thicker than normal. 3. Once the sponge is cold, cut it in half and place one half at the bottom of a baking tray big enough to be covered by the whole half. Pour the custard mix over and spread evenly. Place the other half of the sponge on top and press down that custard is evenly spread underneath and all is covered. Place in the fridge to set. Once set, cut into desired size slices. Doughnuts

10 portions

Ingredients Malora Mix 0.500gr Instant Yeast 0.005gr Water 0.250ml White Sugar 0.080gr

Icing Margarine 0.100gr Icing Sugar 0.250gr Vanilla Essence 0.005ml Hot Water As needed

Method 1. Mix the yeast with the vetkoek flour and add the luke war water and sugar. Mix the dough till everything is well blended. Place in a mixing bowl and cover, let it stand to rise for an hour. Once the dough has risen, turn the dough out onto a floured surface and cut dough into the required amount of pieces. Cut the shape out with a doughnut cutter. Set aside and let rise again till double its size. 2. Heat oil in a deep fryer or pot and slide doughnuts into hot oil. Fry them until both sides are golden brown. 3. Melt margarine in a sauce an over medium heat. Stir in icing sugar and vanilla essence until smooth. Remove from heat. Stir in hot water as needed to get it to a thinner consistency that will be able to cover the doughnuts. 4. Dip doughnuts into the glaze while still hot and set aside to cool down.

Note that should you require chocolate coating you can add some cacao to the icing sugar mix. Creme Brulee

10 portions

Ingredients Malora Custard Powder 0.100gr Fresh Cream 0.380ml Corn Flour 0.050gr Malora Whey Dairy Blend 0.046gr Water 0.450ml

White Sugar 0.020gr

Method 1. Mix the whey dairy blend with hot water. Mix the custard powder and the corn flour with 100ml of the liquid. 2. Heat the rest of the whey dairy blend and the cream on the stove till luke warm. Add the custard mix to the liquid on the stove and remove from heat before it thickens. 3. Once mixed well, pour the custard liquid into ramekins. Place the ramekins in a baking tray filled a quarter with water and place in the oven. Bake them for 30 – 40 minutes at 180 degrees and remove from oven. Let it cool to room temperature and place in fridge to set. Once done or before serving, sprinkle some sugar over and crisp with a blow torch. Chocolate Custard Tart

10 portions

Ingredients Cacao Powder 0.005gr Malora Custard Powder 0.100gr Cornflour 0.050gr Malora Whey Dairy Blend 0.080gr Water 0.650ml Tennis Biscuit 0.150gr Margarine 0.025gr

Method 1. Melt margarine and crunch the biscuits in. Layer the mixture at the bottom of a tart pan and let it set. 2. Mix the boiling water with the whey dairy blend. 3. Mix the custard powder, cornflour and cacao with 100ml of the whey dairy blend. 4. Heat the remaining whey dairy blend on the stove in a sauce pot. Once heated, add the custard mix to the pot and stir continuously till the custard thickens. Once done, pour the mixture over the crust and let it cool. Place in the fridge to set and then slice in required portions. Serve cold Malora Instant Puddings

10 potions

Ingredients Malora Powder 0.125gr - Chocolate - Strawberry - Banana - Butterscotch Water 0.625ml

Method Add the instant pudding powder to a mixing bowl and stir in the water. With an electric mixer, beat the mixture till thickened. Place in fridge to set and serve cold. Malora Instant Mousses

10 portions

Ingredients Malora Instant Mousse Powder Chocolate 0.100gr Water 0.160ml

Strawberry Vanilla White Chocolate Mousse 0.100gr Water 0.120ml

Method Place the instant mousse powder in a mixing bowl and stir in the water. With and electric mixer, beat the mousse till it is a stiff consistency. Place in the fridge and let set. Serve cold.

Please note: The Vanilla Mousse can be flavoured according to requirements for example lemon essence or orange essence. Sticky Toffee Puddings

10 portions

Ingredients Malora Sponge Pudding 0416gr Sunflower Oil 0.050ml Water 0.208ml Vanilla Essence 0.005ml Eggs 2ea Bicarbonate of Soda 0.001gr

Syrup Fresh Cream 0.150ml White Sugar 0.100gr Margarine 0.100gr Vanilla Essence 0.005ml Rum Essence 0.005ml

Method 1. Dissolve the bicarb in the water. Add the water, oil, and vanilla essence to the sponge mix. Add the eggs one by one and beat well. Pour the mixture into a well greased baking tray and bake for 25 – 30 minutes at 180 degrees. 2. Melt the margarine in a sauce pan and add the sugar. Stir until the sugar is dissolved. Add the vanilla and rum essence and let simmer for 5 minutes over low heat. Remove from heat and stir in the cream. 3. Once the pudding comes out of the oven, pour over the syrup and let it soak in. Carrot Cake

10 portions

Ingredients Malora Sponge Pudding 0.313gr Sunflower Oil 0.038ml Water 0.208ml Bicarbonate of Soda 0.001gr Vanilla Essence 0.005ml Eggs 2ea White Sugar 0.125gr Malora Ground Cinnamon 0.001gr Grated Carrot 0.313gr

Icing Margarine 0.020gr Icing Sugar 0.200gr Vanilla Essence 0.005ml

Method 1. Dissolve the bicarb in the water. Add cinnamon and sponge together with the sugar in a mixing bowl. Add he water, vanilla and oil to the sponge mixture and beat well. Add the eggs one by one and mix well. Lastly mix in the grated carrot and mix well. Pour the mixture into a well greased cake pan and bake for 25 – 30 minutes at 180 degrees till done. 2. Melt the margarine in a sauce pan and stir in the icing sugar and vanilla essence till it is a liquid syrup. Pour over carrot cake once cake has cooled down. Banana Loaf

10 portions

Ingredients Malora Sponge Pudding 0.313gr Sunflower Oil 0.038ml Water 0.208ml Bicarbonate of Soda 0.001gr Margarine 0.063gr Ripe Bananas 4ea

Method 1. Dissolve the bicarb in the water. Crush the bananas till it is a fine pulp. Add all ingredients to a mixing bowl and mix well. Pour the mixture in a well greased bread baking tray and bake in the oven for 25 – 30 minutes till golden brown. Remove from oven and let cool. Cut into required size slices Plain Jelly

10 portions

Ingredients Malora Supalite Jelly 0.020gr Water 0.800ml

Method Add half the water boiled to the jelly powder and beat till the jelly has been dissolved. Add the other half of water cold and mix well. Place in fridge and let set.

Plain Custard

10 portions

Ingredients Malora Custard Powder 0.050gr Malora Whey Dairy Blend 0.072gr Water 0.400ml

Method 1. Heat up half of the water and add the whey dairy blend in. Mix well. Add the other half of the water cold and mix well. 2. Mix the custard powder with 0.050ml of the whey dairy blend while heating the remaining whey dairy on the stove in a sauce pot. Mix in the custard mix and stir till the custard thickens.