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Caramilk condensed milk ripple pudding

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Turn a packet of biscuits, condensed milk and Caramilk chocolate into an indulgent pudding with minimal effort. It’s the ultimate dessert hack!

7 Ingredients


  • 180g Caramilk chocolate, finely chopped

  • 395g can sweetened condensed milk

  • 1 egg

  • 1 tsp vanilla extract

  • 160ml (2/3 cup) milk

  • 50g (1/3 cup) plain flour

  • 250g pkt butternut snap biscuits

5 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Grease a 10 x 20cm (base measurement) loaf pan. Line with baking paper, allowing the paper to overhang the long sides.

  • Step 2

    Reserve 80g of the chocolate

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    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (180g Caramilk chocolate, finely chopped). Whisk together the condensed milk (395g can sweetened condensed milk), egg (1 egg), vanilla (1 tsp vanilla extract), milk (160ml (2/3 cup) milk) and flour (50g (1/3 cup) plain flour) in a jug until well combined. Place one-third of the biscuits (250g pkt butternut snap biscuits) into the prepared pan, breaking if necessary, to cover the base. Pour one-third of the condensed milk mixture over the biscuits and sprinkle with one-third of the remaining chocolate.


  • Step 3

    Repeat with remaining biscuits, condensed milk mixture and chocolate to add two more layers. Gently press the top layer to absorb some of the condensed milk mixture. Bake for 35 to 40 minutes or until set. Set aside for 15 minutes.

  • Step 4

    Use the paper to carefully lift the pudding out of the pan and place on a serving platter (the pudding will still be a bit gooey in the centre). Place the reserved chocolate in a microwave-safe bowl and microwave on High for 1 minute, stirring halfway, or until melted.

  • Step 5

    Drizzle the melted chocolate over pudding. Serve.
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Image by Vanessa Levis

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