Toffee Pudding
Ingredients
- 3 Cups Powdered Digestive Biscuits
- 150 Grams Butter Melted
- 1 Liter Milk
- 10 Grams Agar Soaked in 1 cup water
- 1 tin 397 grams Sweetened condensed milk
- 1 ½ Cups Whipping cream
- ½ Tin Caramel Or 1 tin sweetened condensed milk to make caramel
- Pistachios Sliced
- Almonds Sliced
Instructions
- Powder the biscuits and pour melted butter into it. Mix well.
- Place it on a 9 by 13 inch pan and press it down well. Refrigerate it.
To make milk pudding:
- In a sauce pan, add milk and let it come to a boil.
- Meanwhile in another pan pour agar along with the soaked water and melt it completely. Pour more water if needed.
- When the milk comes to a boil, pour condensed milk. Mix well.
- While the milk is still hot on medium heat, pour the melted agar thorugh a strainer and mix immediately.
- Pour this mixture over the biscuit mixture and let it set completely for about 2 hours.
- Once set, add generous amount of pistachios and almonds.
To make toffee cream:
- In a bowl, whip up the whipping cream until it holds medium stiff peaks.
- Add the caramel and whip again until it turns stiff.
- Refrigerate it for an hour.
- Spread a thick layer of the toffee cream over the milk pudding.
- Add another layer of the nuts and enjoy.
Notes
It would be better if you make this pudding in individual small serving bowls as cutting into slices with a thick cream layer would be difficult, as the cream is a little on the runnier side.
If you want the toffee cream also to set like a mousse, add gelatin to it.
It tastes even better when the milk pudding layer is thinner and than how I made it here in the pictures. The thickness of both toffee cream and milk pudding should be the same.
Caramel can be made from a can of condensed milk like this. Click here.