Skip to content Skip to navigation
Promo Alerts

Never miss another great deal with promo alerts!

Simply activate Promo Alerts on products you love to buy.
Get the latest promos delivered straight to your inbox.

Are you sure you want to opt out?

You won't receive email alerts on in-store promotions

Yes

Malva Pudding & Berry Trifle with Almond Praline

20 Minutes
4 Servings
8 Ingredients

Description

Looking for a traditional South African dessert with a decadent twist? Try our Malva Pudding and Berry Trifle with Almond Praline recipe! They say the proof is in the pudding. When it comes to desserts that’ll leave everyone wanting more – this sweet creation ticks all the boxes.

Made with our convenient ready-made The Menu Malva Pudding, cream, custard, white chocolate, raspberries and a heavenly home-made almond praline, it’s what dessert dreams are made of!

If you’re looking for a quick and easy dessert that only takes 20 minutes to whip up, our Malva Pudding and Berry Trifle with Almond Praline recipe is the perfect treat. Try it for your next lunch or dinner – it’s a keeper!

Get everything you need to serve up this winter warmer delivered to your door in 60 minutes with Sixty60.

 

 

Directions

1 To make the praline, slowly melt the sugar in a medium pan over a low heat. Don’t walk away and don’t stir it – rather swirl the pan gently as the sugar melts.

2 When all the sugar has melted and the caramel is golden, add the nuts, quickly stirring them through, and then immediately pour or spoon the praline onto a greaseproof paper-lined baking sheet. Leave to cool.

3 Whip the cream until stiff peaks form, and then add vanilla and melted chocolate. Give it one last mix (be careful not to over-beat it and create butter).

4 Check that the praline is cool enough to handle – chop it into a    rough crumb with a sharp knife or food processor.

5 Divide the malva pudding into 8.

6 To layer the trifle, start with a layer of malva pudding, then add about 3 tbsp. of custard, a layer of berries, a layer of whipped cream and a sprinkling of praline crumbs and repeat.

7 Serve as soon as possible.

Ingredients

For the Praline:

  • 100 g toasted almonds
  • 100 g (125 ml) sugar

For the Cream:

  • 1 cup (250 ml) cream
  • ½ tsp. (3 ml) vanilla essence
  • 1 slab (80 g) white chocolate; melted

To assemble the Malva:

  • 1 x 450 g The Menu Malva Pudding
  • 2 cups (500 ml) custard
  • 2 tubs (125 g each) raspberries