Could any dessert be more proudly South African? Peppermint crisp pudding is a classic. You either grew up with it or had it served to you by your friend’s more traditional mother. It’s foolproof, quick, and always a guaranteed hit!
Peppermint crisp pudding
Ingredients
- 250ml (1 cup) fresh cream
- 1 x 360g tin caramel
- 2 x 200g packets digestive biscuits
- 3 peppermint crisp bars
Instructions
1
Whisk the cream until thick and stir in the caramel. Set aside until needed.
2
Crush the biscuits in a blender and chop up the peppermint crisps.
3
To assemble, spoon 15ml (1 tbsp) crushed digestive biscuits into the bottom of each serving glass. Top with the cream and caramel mixture and sprinkle with the peppermint crisp.
4
Keep repeating these layers until the glasses are full. Refrigerate for about 1 hour before serving.
