I love a warm baked saucy pudding. This Caramel Malva Pudding is a traditional South African dessert. This dessert recipe for Malva Pudding adds a little twist to the original with a sweet and sticky caramel sauce. Malva Pudding is a comforting and belly warming winter dessert.

Caramel Malva Pudding

I love a warm baked saucy pudding. This Caramel Malva Pudding is a traditional South African dessert. This dessert recipe for Malva Pudding adds a little twist to the original with a sweet and sticky caramel sauce. Malva Pudding is a comforting and belly warming winter dessert.

Pynappel yskastert PYNAPPEL YSKASTERT Kors: 1 Pakkie tennisbeskuitjies (fyngedruk) 100gr botter (gesmelt) Meng bogenoemde en druk vas in ‘n tertpan. Plaas in yskas terwyl jy die vulsel maak Vulsel: 1 Blikkie kondensmelk 125ml (1/2 kop suurlemoensap) 1 (400gr) blikkie “crushed” pynappel (dreineer goed) 300ml room (styfgeklits) Meng die kondensmelk en pynappel. Voeg die suurlemoensap by Vou die room in Gooi oor tertkors en versier met stukkies fyn tennisbeskuitjies Sit in die yskas vir…

Pynappel yskastert PYNAPPEL YSKASTERT Kors: 1 Pakkie tennisbeskuitjies (fyngedruk) 100gr botter (gesmelt) Meng bogenoemde en druk vas in ‘n tertpan. Plaas in yskas terwyl jy die vulsel maak Vulsel: 1 Blikkie kondensmelk 125ml (1/2 kop suurlemoensap) 1 (400gr) blikkie “crushed” pynappel (dreineer goed) 300ml room (styfgeklits) Meng die kondensmelk en pynappel. Voeg die suurlemoensap by Vou die room in Gooi oor tertkors en versier met stukkies fyn tennisbeskuitjies Sit in die yskas vir…

Peppermint Crisp tart: 1 packet tennis biscuits  1 can caramel treat 2c cream - fresh 400g  Peppermint Crisp chocolate bars - grated  cover dish bottom with rows of  tennis biscuits. Whisk cream until stiff. In separate bowl mix caramel and peppermint crisp. (Keep 1/2 choc for decoration) Layer 100ml cream + caramel-choc. + biscuits. Sprinkle some peppermint crisp over and place in the fridge for 1 hour to set.  Serve with a dollop of cream or as desired.

Peppermint Crisp tart: 1 packet tennis biscuits 1 can caramel treat 2c cream - fresh 400g Peppermint Crisp chocolate bars - grated cover dish bottom with rows of tennis biscuits. Whisk cream until stiff. In separate bowl mix caramel and peppermint crisp. (Keep 1/2 choc for decoration) Layer 100ml cream + caramel-choc. + biscuits. Sprinkle some peppermint crisp over and place in the fridge for 1 hour to set. Serve with a dollop of cream or as desired.

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