Peppermint pudding

By admin
09 May 2014

Warning: it’s rich, bad for strict diets – and utterly delicious. You won’t be able to resist.

Serves 4 Preparation: 20 min Chilling: 2 hours

1 packet (200 g) Tennis biscuits

60 ml (¼ c) Amarula liqueur

2 cans (360g each) caramel condensed milk

375 ml (1 ½ c) cream

90 g Peppermint Crisp chocolate, crushed

1 Put the biscuits in a plastic bag with half the liqueur, seal and crush using a rolling pin.

2 Put the caramel condensed milk in a mixing bowl.

3 Beat the cream until stiff peaks form and fold into the caramel with the remaining liqueur.

4 Fold in 60 g of the peppermint chocolate.

5 Sprinkle the biscuit crumbs in 4 individual serving bowls or glasses and top with the caramel. Repeat the layers, ending with the caramel on top. Sprinkle the remaining peppermint chocolate on top. Chill in the fridge for 2 hours.

6 Serve with cream if you like.

-Hope Malau

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