Looking for that long-lost delicious Peppermint Crisp pudding recipe that you remember from your South African childhood? Well, you’ve found it!
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 du leche
20ml caster sugar
3 Peppermint Crisp chocolate bars, crushed
3-4 drops of peppermint essence (more, if you like it minty)
Instructions
Whip the Orley Whip and then add the caramelised condensed milk, castor 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 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. I used Elmlea, a half-dairy cream available in the UK. For caramelised condensed milk, you can use tinned Carnation Caramel; dulce du leche; or you can make your own by boiling a tin of normal sweetened condensed milk for 3 hours (warning: may be hazardous!!). The Tennis biscuits may prove problematic. Best suggestions I have seen are Nice biscuits, McVitie's coconut rings, Shirley Coconut Biscuits - or digestive biscuits or enev ginger nuts at a push. Peppermint Crisp is also manufactured and available in Australia and New Zealand (and via Amazon at a price) but really has no exact substitute. You could try Peppermint Aero or Cadbury's Mint Crisp.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2007/08/peppermint-cris.html