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Condensed milk choc ripple pudding recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulgent chocolate log made with condensed milk and choc ripple biscuits, ready in just 45 minutes.
Ingredients:
  • 395g can sweetened condensed milk
  • 4.40 gm vanilla extract
  • 125ml (1/2 cup) milk
  • 20.00 gm cocoa powder
  • 20.00 ml plain flour
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 100g Baking Dark Chocolate, chopped
  • CADBURY Baking Dark Chocolate Melts, melted, to drizzle
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 10 x 20cm loaf pan and line it with baking paper, leaving some paper hanging over the sides.
  • Combine sweetened condensed milk, egg, vanilla, milk, cocoa powder, and flour in a jug, whisk until smooth. Place one-third of choc ripple biscuits in pan to cover the base. Pour one-third of the condensed milk mixture over the biscuits. Sprinkle with 30g dark chocolate.
  • Continue layering with the remaining biscuits, condensed milk mixture, and 60g dark chocolate to create 2 more layers. Gently press the top layer to allow it to soak up some of the condensed milk mixture. Bake for 35 minutes or until the center is set but still slightly wobbly. Let it rest for 15 minutes before serving.
  • To present, gently transfer the pudding onto a serving platter. The center will remain slightly gooey. Microwave the additional dark chocolate melts in a microwave-safe bowl until melted. Drizzle the chocolate over the pudding, sprinkle with cocoa powder, and enjoy with a scoop of vanilla ice cream.

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