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  1. Home
  2. Baking

Choc-Caramel Pikelet Pudding

Now this is one hell of a dessert! - by Rebecca O’Reilly
  • 02 Sep 2019
Choc-Caramel Pikelet Pudding
Prep: 10 Minutes - Cook: 35 Minutes - Easy - Serves 4-6
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It's such an easy dessert - your family will be licking their plate!

Ingredients

200g packet pikelets (8), halved

180g block Caramello chocolate, broken into pieces

1 ½ cups milk

¾ cup thickened cream

3 eggs

½ cup Hershey’s Caramel Syrup

Extra caramel syrup and vanilla ice-cream, to serve

Method

  1. Grease a 22cm round x 6cm deep, ovenproof dish (7-cup capacity). 

  2. Arrange pikelets in a circle, slightly overlapping in prepared dish, placing half the chocolate in between the pikelets. Scatter over remaining chocolate. 

  3. Combine milk and cream in a heatproof jug. Microwave on High (100%) for about 2 minutes, or until warm. 

  4. Whisk eggs into syrup in a jug. Gradually whisk into warm milk mixture. 

  5. Pour over pikelets. Sit dish in a large roasting pan. Pour enough boiling water into pan to come halfway up side of the dish. 

  6. 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. 

  7. Drizzle over extra syrup. Serve with ice-cream.  

  • Baking
  • pudding recipe
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  • caramel
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Rebecca O’Reilly
Rebecca O’Reilly is a contributor to New Idea Food.

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