SOUTH AFRICAN MALVAPOEDING (MARSHMALLOW PUDDING)
This rich, South African pudding contains no marshmallows, but probably got its name from its spongy texture! Delicious served hot or cold with cream.
Provided by HYNCH
Categories World Cuisine Recipes African
Time 1h20m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 47.5 g, Cholesterol 101.5 mg, Fat 21.9 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 13.3 g, Sodium 236.9 mg, Sugar 31.6 g
CHOCOLATE PUDDING WITH MARSHMALLOWS
Enjoy delicious chocolate pudding topped with marshmallows that is ready in 15 minutes - perfect for a dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In medium bowl, slightly beat eggs and egg whites; set aside.
- In 2-quart saucepan, mix sugar, cocoa and cornstarch. Gradually stir in milk. Cook over medium heat, stirring constantly with wire whisk, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into the eggs, then stir back into hot mixture in saucepan. Cook over low heat, stirring constantly, until thickened; remove from heat. Stir in butter and vanilla.
- Spoon into six 1/2-cup custard cups or ramekins. Top with marshmallows. Serve warm or cold.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 23 g, TransFat 0 g
MARSHMALLOW PUDDING
Faye's recipe. Unsure of this recipe. I have not tried it out. Whoever does will have to let me know how you did it.
Provided by Rodeocowgirl
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
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
This dessert tastes as good as it looks!
Provided by Pam Correll
Categories Other Desserts
Time 45m
Number Of Ingredients 11
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.
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MARSHMALLOW FLUFF PUDDING WITH CHOCOLATE SWIRL
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4.5/5 (2)Estimated Reading Time 3 minsServings 8
- In a medium saucepan, whisk together 1 ½ cups heavy cream, flour, and salt. Cook over medium heat until the mixture simmers. Stir frequently. In a medium bowl, lightly whisk the egg yolks. Gradually add the hot cream mixture to the egg yolks, whisking continuously. Return the mixture to the saucepan. Cook over medium heat until mixture thickens, stirring frequently. Remove from heat, stir in the vanilla and marshmallow fluff until fully blended. Pour the mixture into a shallow dish, cover with plastic wrap, refrigerate for 2 hours.
- In a small saucepan, combine the chocolate and remaining cream. Warm over low heat until the chocolate is completely melted. Remove from heat, stir in the corn syrup. Pour the chocolate mixture over the chilled custard. Use a butter knife or the back of a spoon to swirl the chocolate into the custard. Cover and refrigerate for an additional 2 hours.
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