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
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Grease a 22cm round x 6cm deep, ovenproof dish (7-cup capacity).
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Arrange pikelets in a circle, slightly overlapping in prepared dish, placing half the chocolate in between the pikelets. Scatter over remaining chocolate.
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Combine milk and cream in a heatproof jug. Microwave on High (100%) for about 2 minutes, or until warm.
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Whisk eggs into syrup in a jug. Gradually whisk into warm milk mixture.
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Pour over pikelets. Sit dish in a large roasting pan. Pour enough boiling water into pan to come halfway up side of the dish.
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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.
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Drizzle over extra syrup. Serve with ice-cream.
