Peppermint Crisp Pudding
Peppermint Crisp Pudding was the dessert that never needed an introduction — the moment the green wrapper appeared, everyone knew what was coming. As a child, the excitement started with the caramel: thick, golden, and stubborn, taking its time to loosen as it folded into the whipped cream. The mixture turned pale and silky, the kind of sweetness that made you sneak a taste from the spoon when no one was looking.
Then came the biscuits — crisp, simple Tennis biscuits — layered neatly in the dish like tiles waiting for their moment. The caramel cream settled over them in soft waves, sinking into the gaps and promising that perfect fridge-soft bite later. But the real magic was the Peppermint Crisp. Crushed into bright green shards, it sprinkled over the top like treasure, the minty snap cutting through the sweetness in a way that felt almost mischievous.
After a few hours in the fridge, the pudding transformed completely. The biscuits softened, the cream thickened, and the peppermint settled into every layer. The first spoonful was cold, sweet, and unmistakably nostalgic — the taste of braais, birthdays, and every family gathering where someone proudly announced, "I made Peppermint Crisp Tart."
Ingredients
- 395 g can caramelised condensed milk (dulce de leche / caramel)
- 300–350 ml double cream (heavy cream)
- 200–250 g plain biscuits (Digestive, Tennis or Marie), roughly crushed
- 3 Peppermint Crisp bars (or similar mint-toffee chocolate), finely chopped
Method
- Chill a mixing bowl and whisk.
- Whip the cream to soft peaks; fold in the caramel until evenly combined (reserve a little caramel for a decorative drizzle if desired).
- Lightly crush the biscuits into crumbs, keeping some coarser pieces for texture.
- In a serving dish or individual glasses, layer: a thin layer of biscuit crumbs, a generous spoonful of the caramel cream, a sprinkle of chopped Peppermint Crisp.
- Repeat to make 2–3 layers, finishing with chopped Peppermint Crisp on top.
- Chill for at least 1 hour (overnight is best) to let the layers set and flavours meld.
- Serve cold.