My dad played a massive role in inspiring my love of food and cooking. And if there’s one way to show him how much I love him, it’s by making him a pudding from scratch!
This is the ultimate malva recipe – luscious, sticky, syrupy sweet. I love making individual puddings as they’re fun to serve and everyone gets their share. (Dad gets two to himself!)
Make one large malva pudding with the same ingredients, just use a bigger dish. Big or small, this pudding needs hot custard.
My dad is a complete sucker for marmalade. I’m not, but have discovered a way for us both to enjoy his favourite sticky jam in this pudding. The slightly bitter chocolate ice cream is a perfect match.
Pure comfort in a bowl and the best part is the sago pudding can be made one or two days in advance and kept in the fridge. Simply reheat it slowly before topping with the meringue and baking for five minutes.
You could also cheat by topping a Woolies sago pudding with meringue and baking it (shhh!).
Pretty much everyone loves a traditional chocolate pudding and no-one will complain about peanut butter as an extra. The salty nuttiness takes this childhood favourite to a whole new level.