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!
180g Caramilk chocolate, finely chopped
395g can sweetened condensed milk
1 tsp vanilla extract
160ml (2/3 cup) milk
50g (1/3 cup) plain flour
250g pkt butternut snap biscuits
5 Method Steps
Step 1Preheat 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 2Reserve 80g of the chocolate(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.
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Step 3Repeat 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 4Use 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 5Drizzle the melted chocolate over pudding. Serve.