Peppermint Crisp Pudding. Need I say more?
With Heritage Day being this Sunday, it simply means this weekend should be spent braai’ing. Well at least I hope so because the weather is definitely playing its part. I love a good braai. Boerewors, chops, potato salad, pap and gravy and lets not forget the ultimate dessert – Peppermint Crisp Pudding. It is a proudly South African dessert that is definitely everyone’s favourite.
I decided to share this super easy, ultra delicious recipe that is not only going to earn you major brownie points with everyone at the braai, but you might be lucky and have a little bit leftover for breakfast the next day.
Peppermint Crisp Pudding!
What you need …
One tin caramel treat.
One packet tennis biscuits.
As many peppermint crisps as you like, chopped up. I like many, but I only used 3.
What to do …
Beat the cream with an electric beater until thick.
Then add the caramel treat to the cream and mix with the electric beater until its mixed through properly.
Layer your dish with the tennis biscuits.
Then pour the caramel treat/cream mix onto the tennis biscuits layer (without moving any of the tennis biscuits).
Crush some tennis biscuits over this and then finally add the chopped up peppermint crisps.
Put into the fridge to set for an hour or so or overnight.
And voila! A masterpiece!
I call this a deconstructed peppermint crisp pudding for the following reasons:
I did not use crushed tennis biscuits like normal.
I chopped up the peppermint crisp instead of grating them.
I never combined the peppermint crisp into the caramel treat/cream mix.
I made it as simple as possible without having to construct it together too much.
This literally took me 10 minutes to make, and that is exaggerating a bit.
So anyone can make this simple dessert without any excuses.
Let me know in the comments section below if you’re going to whip this masterpiece up 🙂
Happy Heritage Day, everyone!