Pudding recipes

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Pudding Recipe = Caramel Fridge Tart

Ingredients:
200 ml milk
30 ml coffee liqueur
250 g finger biscuits
45 ml butter
125 ml icing sugar, sifted
30 ml cocoa powder 2 egg yolks
30 ml brandy
375 ml cream, chilled
10 ml coffee powder
15 ml water
8 ml gelatine
50 g pecan nuts, chopped
125 g toffees cut into small pieces
Chocolate curls to decorate

Method:
Line the bottom of a 20 x 23 cm loaf tin with greaseproof paper.
Mix the milk and coffee liqueur, and dip the finger biscuits into the mixture. Line the bottom of the loaf tin with a row of the soaked biscuits. Cream the butter and icing sugar together until light and fluffy. Sift in the cocoa powder, add the egg yolks and beat well. Add the brandy to the cream and whip until stiff. Fold into the butter mixture. Dissolve the coffee powder in the water and sprinkle the gelatine on top. Leave until spongy and melt over boiling water or in the microwave until just melted, taking care not to let it boil. Stir into the butter mixture. Combine the chopped nuts and toffees and set aside. Spread about a third of the cream mixture over the biscuit layer and sprinkle with a third of the nut mixture. Repeat the layers twice, ending with a layer of biscuits. Cover and chill overnight. Carefully loosen the edges with a spatula and turn out onto a serving platter. Remove the greaseproof paper and decorate with chocolate curls.