Cliff knows how to make a sensational chocolate pudding
Thursday, 8 June 2006
Serves 8
Ingredients
400g/14oz can condensed milk
284ml carton double cream
200g/7oz digestive biscuits
100g/3½oz mint chocolate (such as Aero), grated
Method
1 Boil the can of condensed milk unopened and completely covered with water at all times for about two hours. Allow it to cool fully or overnight.
2 Whisk the double cream until it stands in soft peaks. Slowly add the caramelised milk, one spoonful at a time. Mix thoroughly.
3 Reserving a little of the chocolate for decoration, add it to the mixture and stir in.
4 Layer the mixture into a glass serving dish, alternating with the digestive biscuits, making three layers of each. Refrigerate overnight. Sprinkle over the remaining chocolate before serving. (If you're feeling particularly indulgent, whip a second carton of double cream until stiff and spread this over the pudding before decorating with the remaining chocolate.)
5 Serve in small portions as the pudding is very rich.
Recipe taken from Cooking For Life compiled by Louise Robinson. For more information about this book, call 020-7793 4500 or visit www.wateraid.org.
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