Milk and Toffee Pudding

Makes 6

INGREDIENTS 

Anzac biscuits – makes 10, you only need 6 to make the pudding so enjoy the rest with a cup of tea

• 40 gm porridge oat
• 45 gm desiccated coconut
• 50 gm plain flour
• 50 gm caster sugar
• 50 gm unsalted butter  
• 12 gm golden syrup
• 3 gm bicarbonate of soda

Milk pudding

• 900 ml evaporated milk
• 1 vanilla pod, split lengthwise
• 200 ml condensed milk 
• 4g silver gelatine leaves
• 180g caramel condensed milk

Method:

Anzac biscuits

• Heat oven to 180C
• Put oats, coconut, flour, and sugar in a large mixing bowl
• Place butter in a saucepan and place over medium heat
• Melt butter slowly and once starting to melt add the golden syrup and mix well to dissolve together
• Add the bicarbonate of soda to 2 tbsp boiling water and allow it to dissolve
• Once dissolved stir into golden syrup and butter mixture
• Make a well in the middle of dry ingredients and pour in the butter and golden syrup mixture
• Stir gently to incorporate the dry ingredients
• Put dessert spoonfuls of mixture onto lined baking sheets, about 2.5cm/1in apart to allow room for spreading 
• Transfer to the preheated oven and bake for 8-10 mins or until golden 
• Once baked remove from oven and transfer to a wire rack to cool

Alternatively, a crumbled Hobnob would be a good and easy substitute for Anzac biscuits.

Milk pudding

• In a thick bottomed pan add evaporated milk and vanilla pod
• Place over medium heat and bring to the simmer
• Once simmered remove from the heat and add condensed milk
• Mix well and allow to infuse
• Soak gelatine leaves in cold water until pliable, gently squeeze dry and add to hot milk mixture
• Stir until the gelatine has dissolved.
• Pass milk through a fine chinois or sieve to remove any excess vanilla seeds and undissolved gelatine
• Allow cooling for 15 minutes or until it is at room temperature
• Carefully pour the mixture into 6 pots, glass ones look great
• Transfer to the refrigerator and allow to set in the fridge for at least 1 hour

To make up

• Top the set milk puddings with a layer of caramel condensed milk and just before serving to crumble an Anzac biscuit on to each to finish

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