Peppermint crisp pudding
This is a classic South African dessert that is made a little more luxurious with the addition of liqueur.
| Recipe By: | Sam Linsell |
| Serves: | 4 to 6 |
| Serving Suggestion: | Serve in one dish or in individual portions. |
| Prep Time: | 20 minutes |
Ingredients
- 1 360g tin caramel
- 250ml fresh Ayrshire cream
- 150 g peppermint crisp chocolate, roughly chopped
- 80ml milk
- 1 tsp Instant coffee granules
- 200 g Tennis biscuits
- 1 Tbsp Baileys / Cape Velvet / chocolate liqueur (optional)
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Cooking Instructions
- Whip the cream and add about 3/4 of it to the caramel, reserving the remaining 1/4 for garnish.
- Beat the cream into the caramel until it is smooth. Add 3/4 of the peppermint crisp chocolate to the cream/caramel mix.
- Pour the milk into a shallow bowl and dissolve the coffee granules. If you are adding booze, add it to the milk now. Dunk the Tennis biscuits into the milk mix, flipping them over.
- Place a layer of Tennis biscuits at the bottom of an appropriately sized serving dish, and top with a thin layer of caramel. Repeat until all the mixture is used up. Garnish the top with the remaining cream.
- To make the individual portions, simply crumble a biscuit or two, top with caramel and then repeat.
- Decorate with the remaining grated peppermint crisp chocolate.
- Set in the fridge until you are ready to serve. It is better to make this in advance or the day before.
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