Chocolate sponge pudding with mint crisp

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 8
Servings 6
Time 15 minutes


  • 1
    box instant chocolate hot sponge pudding
  • 35
  • 35
  • 1
    large egg
  • 2
    mint crisp chocolate bars, chopped
  • 350
    boiling water
  • icing sugar for dusting
  • mint leaves to decorate


30 minutes
Empty the contents of the large bag into an ungreased 18-20 cm baking dish which is at least 8 cm deep. Add the milk, brandy and egg. Mix to a smooth batter. Stir in half the mint crisp. Spread the mixture evenly over the bottom of the dish. Clean the sides of the dish. Empty the contents of the small bag evenly over the batter. Do not mix. Pour the boiling water over the sauce mix. Do not stir. Bake at 200 ºC for 30 minutes. Spoon onto serving plates, decorate with remaining mint crisp and mint leaves. Dredge with icing sugar.

Read more on: bake  |  dairy

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