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Vegan Malva Pudding

Vegan Malva Pudding is a delightful plant-based version of the classic South African dessert. This rich and moist pudding, made with apricot jam and a luscious caramel sauce, offers the same comforting sweetness without any animal products. Perfectly baked to a golden brown, it’s an indulgent treat that can be enjoyed by everyone.

Ingredients

FOR THE MALVA PUDDING:

  • 2 cups All Purpose Flour (250g)
  • 1 ½ cups White Granulated Sugar (300g)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 Tablespoon Distilled White Vinegar
  • ½ cup Soy Milk (120ml)
  • ½ cup Applesauce (140g)
  • 2 Tablespoons Smooth Apricot Jam (40g)
  • 2 Tablespoons Coconut Oil (30ml) Melted

FOR THE SAUCE:

  • ½ cup Vegan Butter (112g)
  • ¾ cup White Granulated Sugar (150g)
  • 1 cup Canned Coconut Cream (240ml) Unsweetened
  • 1 teaspoon Vanilla Extract

Instructions

  1. Preheat the oven to 180°C. Spray a 9×9 square dish* with non-stick spray. Set aside.
  2. Sift the flour into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.
  3. Add the white vinegar to the soy milk and let it curdle. Then add that in along with the applesauce, apricot jam and coconut oil and mix into a batter. Use a hand whisk briefly to remove any large lumps. It’s okay if the apricot jam isn’t entirely mixed and has some little lumps.
  4. Transfer the batter to your prepared baking dish.
  5. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. When the malva is almost finished cooking, start on your sauce.
  7. Add the butter to a saucepan and melt it. Add the sugar and coconut cream and heat together until it reaches a simmer, stirring all the while. Remove from the heat and add the vanilla extract.
  8. When the malva comes out the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut into squares.
  9. Serve warm with vegan whipped cream or vegan ice cream.

 

Dark Chocolate malva pudding

Ingredients:

  • 1 cup (200g) white sugar 
  • Pinch salt 
  • 2 eggs 
  • 2 Tbsp (30ml) butter, melted
  • 1 Tbsp (15ml) vinegar 
  • 1 tsp (5ml) bicarbonate of soda 
  • ¾ cup (180ml) milk 
  • ⅔ cup (100g) cake flour 
  • 3 Tbsp (45ml) cocoa powder 
  • 1 tsp (5ml) baking powder 
Sauce: 
  • 2 cups (500ml) cream 
  • ¼ cup (50g) sugar 
  • 2 slabs (100g each) dark or milk chocolate
  • 12-16 marshmallows, charred, for serving
  • 6-8 chocolate-covered digestive biscuits, for serving

Method

  1. Preheat oven to 180°C.
  2. Whisk sugar, salt and eggs using an electric beater until pale and fluffy.
  3. Add butter and vinegar and mix well.
  4. Dissolve bicarbonate of soda in milk and add to wet mixture.
  5. Sift flour, cocoa and baking powder into a separate bowl.
  6. Fold dry mixture through wet mixture.
  7. Pour into a 25cm square ovenproof dish.
  8. Bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.
  9. Heat 1 cup (250ml) cream with sugar until hot but not boiling.
  10. Chop 1 slab chocolate into chunks, place in a bowl and pour over hot cream, stirring until melted.
  11. Remove pudding from oven and pour over chocolate sauce so that the pudding absorbs it.
  12. Heat remaining cream until hot but not boiling.
  13. Chop remaining chocolate into chunks and add to cream, stirring to melt evenly.
  14. Set aside to firm up (or place in the fridge for a few minutes).
  15. Spread cooled chocolate over pudding just before serving.
  16. Top with marshmallows and biscuits to create a s’mores effect.

Garlic and Herb Braai Chicken Wings

For more similar excellent chicken wing braai recipes and chicken braai recipes click here! more recipes…

Ingredients

  • 1/2 cup white wine vinegar
  • 1/2 cup white wine
  • 5 cloves garlic, smashed
  • 8 sprigs fresh thyme
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes
  • 2 tsp Italian seasoning, dried
  • 1 tsp sugar
  • 2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lemon, zested (no juice, zest only)
  • 3/4 cup olive oil
  • 2 lbs chicken wings, party style
  • minced parsley, for garnish

Instructions

  1. Combine all of the ingredients for the marinade in a large bowl and whisk together.
  2. Add the chicken wings and toss well to coat. Cover the bowl or transfer the wings and marinade to a large ziplock bag and chill for at least four hours or overnight.
  3. Remove the chicken wings from the marinade and pat lightly. Heat a grill to medium heat and lay the wings in a single layer on the grate.
  4. Close the braai and cook for 15 – 20 mins, turning occasionally. Reduce the heat to medium/low midway through cooking.
  5. Serve garnished with minced parsley if desired.

Cheddar Cheese Braai Sauce

Ingredients

  • 1 cup 1% low-fat milk, divided
  • 4 teaspoons all-purpose
  • ¼ teaspoon salt
  •  1 ½ ounces sharp cheddar cheese, shredded (about 1/3 cup packed)
  • ¼ teaspoon freshly ground black pepper

Directions

  1. Combine 1/4 cup milk and flour in a saucepan; stir with a whisk.
  2. Stir in remaining 3/4 cup milk and salt; bring to a boil over medium heat, stirring frequently.
  3. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly.
  4. Remove from heat. Stir in cheese and pepper, stirring until cheese melts.

Gorgonzola Braai Sauce

Ingredients

  • 4 cups heavy cream
  • 3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
  • 3 tablespoons freshly grated Parmesan
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons minced fresh parsley

Directions

  1. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat
  2. Then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  3. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
  4. Whisk rapidly until the cheeses melt and serve warm.
  5. If you must reheat, warm the sauce over low heat until melted
  6. Then whisk vigorously until the sauce comes together.

Devil’s Steak Braai Sauce

Ingredients   2 tablespoons raspberry jam 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons tomato sauce 2 tablespoons malt vinegar 5 drops hot pepper sauce salt and freshly ground black pepper to taste   Directions     In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt […]

Ingredients

  • 2 tablespoons raspberry jam
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons malt vinegar
  • 5 drops hot pepper sauce
  • salt and freshly ground black pepper to taste

Directions

  1. In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar
  2. Then add hot pepper sauce, salt, and pepper.
  3. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
  4. Leave to cool and serve
     

Garlic Butter Sauce with Steak

Ingredients   1 T-Bone Steak – at least 2-inches thick 1 tablespoon olive oil 2 tablespoon canola oil – (or other high heat cooking oil) 1 teaspoon salt teaspoon freshly grated black pepper 2 tablespoon Butter   For the Garlic Butter Sauce ½ cup Unsalted Plugrá® Butter 4 cloves garlic – minced 2 teaspoon garlic powder […]

Ingredients

  • 1 T-Bone Steak – at least 2-inches thick
  • 1 tablespoon olive oil
  • 2 tablespoon canola oil – (or other high heat cooking oil)
  • 1 teaspoon salt
  • teaspoon freshly grated black pepper
  • 2 tablespoon Butter

For the Garlic Butter Sauce

  • ½ cup Unsalted Butter
  • 4 cloves garlic – minced
  • 2 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon juice – plus more to taste
  • 1-2 tablespoon fresh parsley – minced (optional)

Instructions

For the Steak

  1. Remove the steak from the refrigerator and drizzle each size with approximately 1 tablespoon of olive oil and sprinkle with salt and pepper. Rub the olive oil and seasoning into the steak, coating the entire surface.
  2. Allow the steak to come to room temperature.When ready to cook, heat a large skillet (preferably cast iron) over high heat. Add 2 generous tablespoons of oil to the skillet.
  3. Once the skillet is nice and hot, add the steak.Use a pair of cooking tongs to flip the steak every 30-60 seconds. Meanwhile, as the steak is cooking, very carefully tilt the pan and spoon the hot oil and juices over the top of the steak.After the steak has been cooking for approximately 2-3 minutes, add the butter.
  4. Continue to flip and spoon the melted butter over the top of the steak until the internal temperature reads between 125-130 degrees F (for a medium rare steak) on a digital thermometer. Immediately remove your steak from the pan and allow to rest for at least 5 minutes. Serve with your favorite sides and garlic butter sauce.

For the Garlic Butter Sauce

  1. Melt 1-2 tablespoons of butter in a small saucepan over medium heat. Add the garlic and saute for approximately 30-60 seconds, stirring constantly.
  2. Do not let the garlic burn, reduce the heat to low if needed.
  3. Add the remaining butter, garlic powder, and salt to the pan. Stir well to combine. Once the butter has melted, add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly.
  4. Remove the butter from the heat and stir in the minced parsley, if using. Best served hot.

Famous L’Entrecote Steak Braai Sauce from Café de Paris

Ingredients

  • 250 g of Unsalted Butter
  • 1 medium Onion1 tbsp Tarragon, chopped
  • 2 tbsps Parsley, chopped
  • 4 Sage leaves (or Basil)
  • 1 tsp Ground Nutmeg
  • 5 Walnuts
  • 30g of Anchovy Fillets in salt and oil
  • 10 small Capers
  • 2 tsps Ground Pepper (white or black)
  • 1 Egg Yolk1 tbsp Mustard
  • 1 tsp Apple Cider Vinegar (or Lemon Juice)
  • 1 tsp Maggi Seasoning Sauce (or Worcestershire Sauce)
  • Salt, if needed

Directions

  1. Add chopped onions to 1/4 of the butter in a pan.
  2. Over low heat, let the butter melt with the onions, onions will turn translucent but there shouldn’t be browning at all. The butter should also come to a gentle sizzle.
  3. Once onions turn translucent, or you start smelling it, add in the rest of the butter. Still keeping a low heat, allow butter to melt slowly.
  4. When all of the butter has almost melted, turn off the heat.
  5. Add tarragon, parsley, sage (and basil if using), anchovies, ground nutmeg, walnuts, capers, ground pepper.
  6. Blend this up, so you get a butter cream. Optional: pour this mixture in a pouring or measuring cup for the next step, so it’s a less messier process.
  7. In a separate bowl, add egg yolk, mustard, maggi seasoning sauce (or worcestershire sauce), and the vinegar. Use a whisk or hand mixer to beat this mixture.
  8. Gradually pour in the butter cream from earlier. Eventually this will become a thick creamy consistency, much like mayonnaise.
  9. Pour 2/3rds of the mixture into a saucepan. Meanwhile, prepare a bowl filled with cold water. Your pan should be able to sit in the bowl easily.
  10. Heat the saucepan over low to medium heat, and continuously stir. Do not let this come to a boil.
  11. Stir until it breaks and turns into a crumbly liquid. It should look “ruined”.

Mojo De Ajo – a magic roasted garlic steak Braai Sauce

Ingredients   3 large heads garlic (peeled into cloves) 1 cup olive oil ½ cup fresh oregano leaves juice of two limes juice of two oranges salt to taste (at least ½ teaspoon) ½ teaspoon black pepper   Instructions   Place the garlic cloves in a single layer in a pan or baking dish. Cover […]

Ingredients

  • 3 large heads garlic (peeled into cloves)
  • 1 cup olive oil
  • ½ cup fresh oregano leaves
  • juice of two limes
  • juice of two oranges
  • salt to taste (at least ½ teaspoon)
  • ½ teaspoon black pepper

Instructions

  • Place the garlic cloves in a single layer in a pan or baking dish. Cover with the oil.
  • Bake at 400f/200c for 30 minutes, or longer until the garlic has developed a golden color. Remove the cloves from the oil.
  • In a food processor, combine the lime juice, orange juice, salt, pepper and oregano leaves. Pulse until coarsely chopped.
  • Add the garlic cloves and pulse again.
  • Turn the processor on, and slowly add the oil in a steady stream.
  • Add more salt, if necessary.
  • Store in an airtight container in the fridge, some oil will settle to the top.

Steak with Red Wine-Shallot Braai Sauce

Ingredients

  • 2kg  New York strip steak (about 1-inch thick)Kosher salt and freshly ground pepper
  • 1 large shallot, minced
  • 3/4 cup boxed red wine
  • 2 to 3 tablespoons cold unsalted butter, cubed

Directions

  1. Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat.
  2. Pat the steak dry and season generously with salt and pepper on all sides.
  3. Place the steak, standing up on the strip of fat, on braai and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
  4. Place the steak flat on the braai and sear until deep brown on one side, 4 to 5 minutes.
  5. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes.
  6. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
  7. Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes.
  8. Add the wine and scrape up any browned bits with a wooden spoon.
  9. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce.
  10. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.
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