Marshmallow Pudding Food

MALVA PUDDING

Steps:

• Preheat the oven to 180°C/fan 160°C /350°F/gas mark 4.
• Beat the caster sugar and eggs until fluffy and light.
• Beat in the apricot jam.
• Sift the flour, bicarbonate of soda and salt together 3 times.
• Melt the butter with vinegar and milk over low heat.
• Fold the flour mixture and the milk mixture alternately into the egg mixture and pour the batter into a greased ovenproof dish.
• Bake the pudding for about 45 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, place the cream, butter, sugar and Amarula into a saucepan and stir over moderate heat until the butter has melted and the sugar has dissolved. Do not allow the mixture to boil.
• Remove the pudding from the oven, pierce it in a number of places with a skewer and pour the hot sauce over it immediately.
• Serve hot or cold with cream.

LAYERED 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 of the pudding mixture into crust; top with marshmallows and coconut. 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.

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.

MARSHMALLOW AND CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over cake batter. Place on rimmed baking sheet.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Meanwhile, heat broiler.
• Top cake with marshmallows. Broil, 6 inches from heat, 30 sec. to 1 min. or until marshmallows are golden brown. Melt chocolate as directed on package; drizzle over marshmallows. Cool 15 min.

ROCKY ROAD BREAD PUDDING WITH MARSHMALLOW SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Butter an 8 by 8-inch baking pan.
• To make the bread pudding. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined. Add milk, butter, brandy, and melted chocolate and whisk until combined. Pour mixture over cut brioche and let rest for 5 minutes. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full. Bake for 30 minutes. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean.
• To make the marshmallow sauce. In a small pot, add 1/4 cup of water, bring to a boil, and add remaining marshmallows. Stir constantly until melted. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately.

MARSHMALLOW FRUIT SALAD WITH PUDDING AND COOL WHIP

Steps:

• Whisk the dry pudding mix together with the 3 cups of milk.
• Gently fold in the whipped topping, until combined. Then fold in the fruit and marshmallows, until evenly distributed.
• Serve immediately or refrigerate.

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

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.

MARSHMALLOW PUDDING

Steps:

• 1. Dissolve gelatin in cold water. Add boiling water and stir. Set aside.
• 2. In a large mixing bowl, beat egg whites until stiff peaks form. Slowly add gelatin, whipping constantly.
• 3. Add sugar slowly, beating constantly. Beat in vanilla.
• 4. Divide into 3 equal parts. color one part pink and one part green.
• 5. Layer in parfait glasses, sprinkling chopped cherries and walnuts in between layers. Sprinkle finely chopped walnuts on top, and top with a whole cherry. Refrigerate 30 minutes before serving.
• 6. This recipe can be doubled and layered into a greased angel food cake pan. Refrigerate one hour, unmold, and slice.