200g packet pikelets (8), halved
180g block Caramello chocolate, broken into pieces
1 ½ cups milk
¾ cup thickened cream
½ cup Hershey’s Caramel Syrup
Extra caramel syrup and vanilla ice-cream, to serve
Grease a 22cm round x 6cm deep, ovenproof dish (7-cup capacity).
Arrange pikelets in a circle, slightly overlapping in prepared dish, placing half the chocolate in between the pikelets. Scatter over remaining chocolate.
Combine milk and cream in a heatproof jug. Microwave on High (100%) for about 2 minutes, or until warm.
Whisk eggs into syrup in a jug. Gradually whisk into warm milk mixture.
Pour over pikelets. Sit dish in a large roasting pan. Pour enough boiling water into pan to come halfway up side of the dish.
Cook in a moderately slow oven (160C) for about 35 minutes, or until custard is just set in the centre and top is golden and crisp. (Pudding should have a slight wobble once it’s cooked.) Remove dish from water. Stand for 10 minutes.
Drizzle over extra syrup. Serve with ice-cream.