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
- 250ml (1 cup) fresh cream
- 1 x 360g tin caramel
- 2 x 200g packets digestive biscuits
- 3 peppermint crisp bars
Whisk the cream until thick and stir in the caramel. Set aside until needed.
Crush the biscuits in a blender and chop up the peppermint crisps.
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.
Keep repeating these layers until the glasses are full. Refrigerate for about 1 hour before serving.