Chocolate fridge pudding

YOU
4 servings
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dairy

By Food24 November 03 2009
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Ingredients (11)

200.00 g sugar
45.00 ml cocoa powder
1.00 ml salt
cake mix — vanilla
125.00 ml water
5.00 ml margarine
5.00 ml vanilla — essence
1.00 sponge fingers — packet, tennis biscuits
1.00 instant pudding — caramel
450.00 ml milk — cold
250.00 ml cream — whipped
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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.



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