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Peppermint crisp pudding

A classic South African peppermint crisp pudding recipe.

Prep Time
10 mins
Servings: 4 4-6
Course: Dessert

Ingredients

  • 1 tin of caramel about a cup
  • 1 cup of cream 25oml
  • 80 g of chocolate peppermint crisp bars
  • about 1/3 of a cup of milk
  • 1 tsp instant coffee granules
  • 1 packet of tennis biscuits
  • 1 TBsp Baileys / Cape Velvet/chocolate liqueur - optional

Instructions

    Cup of Yum
  1. Whip the cream and add about 3/4 of it to the caramel, reserving the remaining 1/4 for garnish.
  2. Beat the cream into the caramel until it is smooth. Grate the chocolate and add 3/4 of it to the cream/caramel mix. Pour the milk into a shallow bowl and dissolve the coffee granules. If you are adding booze like I like to do when making this for adults, then you add it to the milk now.
  3. Dunk the Tennis biscuits into the milk mix, flipping them over and then setting them aside. This softens them slightly and I like the flavour the coffee adds.  It helps takes the edge off the sweetness of this.
  4. If you are making one dessert you would place a layer of Tennis biscuits at the bottom, top with a thin layer of caramel and then repeat until all the mixture is used up. I like a layer of cream on top. To make the individual portions, simply crumble a biscuit or two and then top with caramel and then repeat.
  5. Decorate with grated peppermint crisp.
  6. It will set in the fridge and is a bit better to make this in advance or the day before.