Recipe Centre

Chocolate fridge pudding

Ingredients
200 g sugar
45 ml cocoa
1 ml salt
pinch of cream of tartar
125 ml water
5 ml margarine
5 ml vanilla essence
1 packet sponge fingers or Tennis biscuits
1 packet instant caramel pudding
450 ml cold milk
250 ml cream, whipped (optional)

Method:
Mix the sugar, cocoa, salt, cream of tartar and water in a saucepan. Heat over a low heat, stirring continuously, until the sugar is dissolved. Bring to the boil and simmer for 5 minutes. Stir to ensure that the mixture doesn't boil over. Remove from the heat and add the margarine and vanilla essence. Stir well. Allow to cool. Arrange half the sponge fingers in a 21 x 13 x 5 cm dish. Pour half the chocolate sauce over, making sure the fingers are well covered. Arrange the rest of the fingers on top and pour the rest of the sauce over them. Make the caramel pudding with milk according to the instructions on the packet. Spread over the top of the pudding and chill. Decorate with the whipped cream just before serving. Serves 4-6.

Recipe From : YOU November 28, 1991

Recipe from YOU : November 28, 1991 See what YOU has in store this month. Subscribe now and save!