Cute Marshmallow Puddings Food

SOUTH AFRICAN MALVAPOEDING (MARSHMALLOW PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
• Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
• Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
• Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
• Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.

CUTE MARSHMALLOW PUDDINGS

Steps:

• Place some baking paper on a tray. Insert a toothpick into the top of each marshmallow. Place the marshmallow in milk chocoale. Using a teaspoon, coat marshmallow in chocolate. Using a fork, lift marshmallow from chocolate, letting excess drip into bowl. Place on prepared tray. Set.
• Remove toothpicks from marshmallows. Using a teaspoon, drizzle a little white chocolate over each marshmallow. Sprinkle with cachous or sprinkles. Set.
• You can then if you want, place each pudding in a small, coloured paper case.

MINI CHRISTMAS PUDDINGS

Steps:

• Mash the Christmas pudding and brandy together.
• Divide mixture evenly into 10 pieces and roll into balls.
• Refrigerate for 30 minutes.
• Mix together egg white and icing sugar until smooth, adding more icing sugar as necessary until consistecy is firm but still flowing.
• Cover top of each pudding with a small teaspoon of icing and sprinkle with silver balls.
• To serve, warm the puddings for 5 minutes in a medium oven.

STICKY CHOCOLATE PUDDING WITH MARSHMALLOWS

Steps:

• Butter a large baking dish (about 2-3 litres in size). Sift the flour, ½ tsp salt, caster sugar, baking powder and 6 tbsp cocoa powder into a bowl. In a separate bowl, combine the milk, melted butter, eggs and vanilla. Mix the dry and wet ingredients together, then pour into the baking dish. This can be covered with cling film and chilled for up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4 and boil the kettle. Take the pudding out of the fridge and uncover, if necessary. Sprinkle the muscovado sugar and cocoa evenly over the pudding, then pour 700ml boiling water over the top.
• Bake for 35-45 mins until the pudding is puffy and firm in the centre. Scatter over the marshmallows and return to the oven for 30-second intervals until they are just melting. Serve straight away - it will be hot - with cream or ice cream

5 MINUTE HOT CHOCOLATE-MARSHMALLOW PUDDING

Steps:

• Prepare pudding as directed on pkg. Stir in marshmallows.
• Spoon evenly into 5 microwaveable dessert dishes.
• Microwave on HIGH 35 sec. or until marshmallows begin to melt and pudding is heated through. Top each serving with about 2 Tbsp. of the whipped topping.

MARSHMALLOW PUDDING

Steps:

• Combine marshmallows, and milk.
• Heat until melted.
• Dissolve in pineapple.
• Add whipped cream.
• Put layer of cracker crumbs in bottom of pan. Alternate crumbs with pudding mixture.

SOFT CENTRED CHOCOLATE PUDDINGS

Steps:

• Preheat the oven to 230°C.
• Break the chocolate into a heat proof bowl set over a pan of simmering water.
• Add the butter and leave to melt.
• In a separate bowl, whisk the eggs, yolks and sugar until thickened.
• Whisk in the melted chocolate mixture, then sieve over the flour and quickly fold together.
• Divide the mixture between 6 buttered molds or ramekins.
• Bake the puddings for 6 minutes until the outside is set but the centre is soft.
• Turn each pudding on to a plate, then gently lift off the moulds.
• Place a spoonful of creme fraiche on top of each putting and dust with cocoa.
• Serve immediately.

MARSHMALLOW SNOW PUDDING

Steps:

• Combine marshmallows and milk and microwave or cook on low heat until marshmallows melt. Cool mixture to room temperature.
• Whip the cream with lemon juice and vanilla until soft peaks form.
• Fold in chopped nuts.
• Fold into the marshmallow mixture.
• Pour into greased 8" square cake pan and chill till firm.
• Cut into squares and serve with your favorite fruit.

MARSHMALLOW & CHOCOLATE PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
• Spoon 1-1/2 cups pudding into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallow layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.