PEPPERMINT CRISP PUDDING

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)

Cooking Instructions

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. Add 3/4 of the peppermint crisp chocolate to the cream/caramel mix.

3. 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.

4. 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.

5. To make the individual portions, simply crumble a biscuit or two, top with caramel and then repeat.

6. Decorate with the remaining grated peppermint crisp chocolate.

7. 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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