Malva pudding with chilli-nut ice cream

6 servings Prep: 15 mins, Cooking: 25 mins
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The ice cream is enough for about six servings, so keep the rest in the freezer for another day.

By Food24 February 12 2013
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Ingredients (5)

50 g almonds — blanched
60 ml castor sugar
1 tsp dried chilli flakes
1 l ice cream — vanilla, softened
1 malva pudding
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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.

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