This is one of those puddings that leaves you wanting more, more and more; and whether you make a round crushed biscuit crust or use the whole biscuits to line a square dish, the end result has a beautiful smooth texture. The taste is not as sweet as one would imagine, and all topped off with the cool freshness of the grated peppermint chocolate.
I suppose it is more of a Tart than a pudding, but either way, you’ll thank yourself for making it. I like using the flat whole biscuits when I’m in a hurry as there is no messing about with crushing biscuits, adding melted butter, lining the tin/dish and then waiting a half an hour while it sets in the fridge. This way you simply lay the biscuits flat along the base of the dish, and stand the biscuits up along the sides. A square or rectangular dish works better if using whole biscuits, for pretty obvious reasons I think, and if you do have any spaces left where a whole biscuit doesn’t fit, simply cut the biscuits down to size and fit them in.
This is another South African favourite and uses two very South African ingredients; Tennis Biscuits and Peppermint Crisp; but if you don’t have a South African shop anywhere near you then just improvise and although the end result may taste a little different, I can’t imagine that it will be any less pleasing to the taste buds. We’re lucky here in New Zealand that a few of the mainstream supermarkets stock these products with the South African produce which is normally in the same aisle as other immigrant type foods (British, Asian, etc.).
I find the peppermint essence a little strong and as I don’t use it very often, I grate prefer to grate the whole chocolate bar and add half of it to the mixture instead of the peppermint essence.
1 packet Tennis Biscuits
1 tin caramel
1 tsp gelatin
3 Tbsp hot water
300 ml full fat cream
A few drops of Peppermint essence (if you have it but not essential)
1 Peppermint Crisp chocolate bar
- Pour the hot water over the gelatin and stir continuously with a fork until dissolved.
- Beat the caramel briefly until it is smooth. Add the gelatin water mixture and peppermint essence if using and combine.
- Grate the Peppermint Crisp chocolate bar.
- Whip the cream until thick and stiff. Fold through the caramel gelatin mixture using a metal spoon taking care to fold it in, not stir it in. You don’t want to break down the glorious puffiness of the whipped cream.
- Add half of the grated chocolate and fold through carefully.
- Line the square/rectangular dish with the whole biscuits and carefully pour in the mixture taking care to not lift the biscuits. Smooth the top and sprinkle over the remaining chocolate.
- Allow to set in the fridge for about 3 hours or overnight.
- Cut into portions and serve.
If you prefer the crushed crumb crust, simply crush the biscuits and add 90 g of melted butter, combining well. Use a food processor if you have one as it saves time. Spread the crumb crust along the bottom and sides of a spring form tin or pie dish and place in the fridge to set for a half an hour.