Malva pudding with chilli-nut ice cream

Heat a non-stick pan and toast nuts for a few minutes.

Add sugar and chilli and cook until golden brown and caramelised. Pour mixture onto greaseproof paper to cool.
   
Pulse brittle in a blender until roughly chopped. Stir brittle through ice cream. Freeze until solid.

Heat malva pudding according to packet instructions.

Cut pudding into heart shapes with cookie cutters.

Serve with a scoop of ice cream.

More good ideas:
– Stir leftover malva pudding through ice cream, spoon into a clingfilm-lined cake tin and freeze. Slice and serve.
– Coat malva chunks in melted orange flavoured chocolate.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.