Chocolate fridge pudding

Recipe from: 11/28/1991 12:00:00 AM
Ingredients 11
Servings 4
Time

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.
 

Read more on: dairy
 

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