250 g Tennis biscuits, finely crushed or any other suitable biscuit for a base
8 tbsp butter, melted add a little more if needed
6 cups milk used separately ( 4 + 2 )
1 cup sugar can use less if desired
2/3 cups + 1 tbsp cake flour
3/4 cup + 1 tbsp cornflour
2 tsp vanilla essence
4 tbsp butter for custard
EXTRA 1 cup milk
1 box (90 g) caramel instant pudding you can use butterscotch it’s also yummy
1 cup fresh cream
1 can (360 g) caramel condensed milk ( Nestlé Caramel Treat ) stir to smooth
1 small slab milk chocolate for decoration
Mix the biscuits with the melted butter and press onto the bottom of a deep 30 cm square dish. Chill until needed.
In a large microwave-proof bowl heat 4 cups of the milk with the sugar for 10 minutes
In a separate bowl beat the eggs, remaining 2 cups milk, flour, cornflour and vanilla essence until smooth.
Mix the flour mixture with the hot milk and microwave for 12 minutes, stirring every 2 minutes until the mixture is thick. Beat in the butter and leave to cool.
Whisk the extra milk and instant pudding together.
In a separate bowl whisk the cream until soft peaks form and fold into the instant pudding.
When the custard is cooled, start the layering.
Pour the custard over the chilled biscuit layer, smooth the caramel condensed milk over the custard, then add the instant pudding mixture.
Grate the chocolate over and refrigerate overnight.
Source : Rhodesian Cookbook
Prepared, tried and tested by: Gail Haselsteiner
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