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Malora Dessert Recipes

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Malora Dessert Recipes Malora Dessert Recipes Index 1. Orange Pudding with Custard 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 Puddings 26. Johnny Bags Instant Mousses 27. Sticky Toffee Pudding 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 Biscuits 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 biscuit 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.
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