Celebrity chef Sarah Graham shares her mother's legendary malva pudding

Updated Feb. 6, 2020, 6:25 p.m. | By Scenic Drive With Rian

Cookbook author and TV chef Sarah Graham joined the Scenic Drive to talk more about her new cookbook and also to cook for the new 'Boer Soek 'n Vrou' presenter Marciel Hopkins.

Sarah Graham is a celebrity chef, cookbook author and TV presenter that has been in the industry for years.

In 2020, Graham released another cookbook called 'SUPER NATURAL.'

'SUPER NATURAL' is her latest book and it is a celebration of beautiful, plant-based food. Graham loved every minute of writing it and being inspired by how miraculous and wonderful the bounty of nature really is.

Graham joined the Scenic Drive to share more about her new cookbook.

"I still want to explore more. I want to do something with my new book. The book is meat-free. When I started my meat-free journey, I realised how good I feel."

Sarah Graham shared her legendary malva pudding!

Sarah Graham also surprised our brand new 'Boer Soek 'n Vrou' presenter Marciel Hopkins with some proudly South African dishes.

Graham specially created a vegetarian bobotie for Marciel. She shared the recipe with Scenic Drive.

For the Spiced Butternut and Barley Filling

1–2 Tbsp olive oil
½ cup pearled barley, rinsed
1 small butternut, peeled and cut into 2cm cubes
1 medium-sized onion, diced
1 clove garlic, minced
1 apple, peeled, cored and grated
1 tsp grated fresh ginger
1 tsp medium curry powder
1 tsp ground coriander
½ tsp turmeric
½ tsp ground cinnamon
½ tsp dried mixed herbs
1 Tbsp chutney
½ tsp salt
pinch of freshly ground back pepper
½ cup seedless raisins
2 tsp lemon juice
2 slices wholewheat bread, soaked in milk, lightly squeezed and mashed with a fork
1 x 400 g can lentils, drained
2 Tbsp flaked almonds
2 bay leaves

For the Baked Egg Topping

1 cup milk
½ tsp salt pinch of freshly ground black pepper
2 eggs

What to do

1. Preheat the oven to 190 °C and grease a medium-sized ovenproof dish well. I prefer a slightly smaller dish that makes a deeper, moister bobotie.

2. Add the barley to a medium sized pot of salted boiling water and cook until tender, about 30 minutes.

2. Add the cubed butternut to a medium sized pot of salted boiling water and cook until tender, about 15 minutes (alternativley use left over roasted butternut from another meal).

3. Meanwhile, heat the oil in a pan on medium-high heat and fry the onion until soft and translucent.

4. Add the garlic, apple, ginger, spices, herbs and chutney and continue cooking for another minute. Season with salt, pepper and lemon juice then add the soaked bread, raisins, lentils and almonds.

5. Add the cooked and drained barley and butternut to the pot and stir well. Spread the mixture into your ovenproof dish and insert the bay leaves.

6. Whisk all the ingredients for the topping together with a fork and pour over the top of the bobotie.

7. Bake uncovered for 30–35 minutes, or until the custard topping is firm and golden brown.

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For the Spiced Butternut and Barley Filling

For the Baked Egg Topping

What to do

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