Source: Cooksister by Jeanne Horak-Druiff
Ingredients
- 250ml Orley Whip or whipping cream, whipped to soft peaks
- 2 packets of Tennis biscuits (although you will probably use less)
- 375g tin of caramelised condensed milk or dulce de leche
- 20ml caster sugar
- 3 Peppermint Crisp chocolate bars, crushed
- 3–4 drops of peppermint essence (more, if you like it minty)
Directions
- Whip the Orley Whip and then add the caramelised condensed milk, caster sugar, and peppermint essence. Beat until well mixed and then stir in ⅔ of the crushed Peppermint Crisp.
- Place a layer of whole Tennis biscuits in a buttered 29x19x5cm dish. Spoon ⅓ of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
- Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of the crushed Peppermint Crisp on top. Cut into squares and serve.
Notes
Substitutions
- You can substitute double or whipping cream for Orley Whip, but the outcome may be even richer than this pudding already is. Elmlea, a half-dairy cream, works in the UK.
- For caramelised condensed milk, use tinned Carnation Caramel or dulce de leche — or make your own by boiling a tin of normal sweetened condensed milk for 3 hours (warning: may be hazardous!).
- Tennis biscuits may prove problematic. Best suggestions are Nice biscuits, McVitie's coconut rings, or Shirley coconut biscuits — digestive biscuits or even ginger nuts at a push.
- Peppermint Crisp has no exact substitute, though it is sold in Australia and New Zealand (and via Amazon at a price). Peppermint Aero or Cadbury's Mint Crisp are the nearest things.