Cold Christmas pudding

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8 servings
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By Food24 November 03 2009
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Ingredients (5)

270.00 g instant pudding — chocolate, butter caramel or caramel
1.00 milk — cold
100.00 g pecan nuts — finely chopped
200.00 g tennis biscuits — or Nuttycrust biscuits, crushed
300.00 g cherries — Maraschino, halved
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Method:

Use a deep, round glass bowl for the pudding. Blend the instant chocolate pudding with 400 ml of the milk. Whisk for one minute and pour into the glass bowl. Leave for a few minutes to set. Sprinkle one third each of the nuts, crushed biscuits and cherries on top. Mix the instant butter carmel pudding with another 400 ml milk and whisk for one minute. Spoon on top of the cherry layer, spreading evenly. Sprinkle another third of the nuts and crushed biscuits on top, followed by a third of the cherries. Mix the instant caramel pudding with the remaining 400 ml milk. Whisk for one minute and pour on top. Sprinkle with the remaining nuts and crushed biscuits and decorate with the remaining cherries. Chill until needed. Serve with stiffly whipped cream if desired.
Serve 6-8.



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