27. Apr, 2017


So Retro! But still everyone's favourite!


1 packet tennis biscuits, 1 tin caramel treat, 500ml fresh cream, 2 tablespoons sugar, 2 peppermint crisp chocolates.

In one bowl beat the caramel to loosen it up. In another bowl beat the fresh cream and sugar until fluffy. Remove some of the beaten cream and set aside to decorate the dessert later. Add a small amount of cream to the caramel and whisk until combined. Keep adding small amounts of cream until all the cream has been combined with the caramel. Grate the chocolates and set some aside for later. Then add the grated chocolate to the caramel and cream mixture and stir it in. Now you are ready to assemble the dessert. I used individual glasses but you could make one pudding in a large dish. Start with tennis biscuits at the bottom. Then some of the caramel mixture, more tennis biscuits and more caramel mixture. End with tennis biscuits on top. Top with fresh cream and a sprinkle of the grated chocolate. Refrigerate for 2 hours before serving. Enjoy!