Ingredients
- 250g Tennis biscuits, finely crushed
- 200g butter, melted
- 1.5 litres milk
- 200g sugar
- 3 eggs
- 100g flour
- 100g cornflour
- 10ml vanilla essence
- 50g butter
- extra 250ml milk
- 1 box caramel instant pudding
- 250ml cream
- 1 can (360g) caramel condensed milk
- 1 slab (90g) milk chocolate
Method
Mix the biscuits with the melted butter and press onto the bottom of a deep 30cm square dish.
Chill until needed.
In a large microwave-proof bowl heat 1 litre of the milk with the sugar for 10 min.
In a separate bowl beat the eggs, remaining 500ml milk, flour, cornflour and vanilla essence until smooth.
Mix the flour mixture with the hot milk and microwave for 12 minutes, stirring every 2 minutes until the mixture is thick.
Beat in the butter and leave to cool.
Whisk the extra milk and instant pudding together.
In a separate bowl whisk the cream until soft peaks form and fold into the instant pudding.
When the custard is cooled, start the layering.
Pour custard over the chilled biscuit layer, smooth the caramel condensed milk over the custard, then add the instant pudding mixture.
Grate the chocolate over and refrigerate overnight.