Malva pudding with chilli-nut ice cream
|50 g||almonds — blanched|
|60 ml||castor sugar|
|1 tsp||dried chilli flakes|
|1 l||ice cream — vanilla, softened|
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.