Peppermint Crisp Pudding: a South African Dessert

Growing up in South Africa was a magnificent privilege. South Africa is a country full of colour, soul and the friendliest people on earth.The scenery is magnificent from the Jacaranda trees lining the streets of the Johannesburg suburbs to the breath-taking mountains in Cape Town.

Johannesburg and Pretoria have the most beautiful Jacaranda Tree-lined streets.

Cape Town’s scenery never ceases to take my breath away. Picture courtesy of perfectafrica.com

The people are full of life and passion for living – they are colourful from their clothes to their personalities. And the food…oh, the food. South Africa is a country that offers up food that will make you groan. You may never fit into your skinny jeans again, but BOY, you’ll make the choice to enjoy the calories nonetheless. You just can’t say no.

I grew up enjoying braaais (BBQs) and enjoying spicy boerewors and mieliepap. I remember melktert, koeksusters and vetkoek (directly translated: fat cake. Yes, you can only imagine). I still enjoy boerewors (beef jerky, but South Africans have this down to a fine art). My favourite childhood memory regarding food is none of these. It is… (can you hear angels singing in harmony?)… Peppermint Crisp Pudding.

I found the recipe a few weeks ago and decided to try make it for my family. The result – bliss.

I like to practice what I preach, and sharing IS caring, so here is the recipe for you, with love from yours truly. You’re welcome!

PEPPERMINT CRISP PUDDING, with love from Moi.

Ingredients:

300 g Marie biscuits (or Tennis biscuits or Milk Arrowroot. What we are looking for is a biscuit base, so any sweet biscuit.

350 g condensed milk

250 ml cream

6  Peppermint Crisp bars, broken into pieces

Directions:

1. Poke two holes in the top of the condensed milk cans and put them in a pot of water (don’t let water cover the top of the cans) and boil for three hours. You MUST keep topping up the water. Allow to cool completely. (NB – if you don’t poke holes in the tins, you’ll have a very delicious explosion in your kitchen)

2. Break up the chocolate, and put some aside  for the topping.

3. Beat the cream till it is stiff (not too much – you don’t want to make butter) then gently fold in the grated chocolate and caramelised condensed milk.

4. Crush the biscuits and push them on to the base of a a shallow glass dish. Slightly moisten the biscuits with some milk.

5. Spoon a layer of the mixture on to the crushed biscuits. Now, add a thin layer of more biscuits and repeat with another layer of the mixture. Repeat the process 3 times.

6. The final layer should be the mixture. Sprinkle the remaining crushed Peppermint Crisp on top.

7. Put the dish in the fridge for an hour to set, and keep refrigerated until you’re ready to serve.

8. Provide soft pillows and smelling salts to your guests before serving. They’ll need a soft landing when they faint from the sheer yumminess.

Faintable.

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About Michelle Lewsen

Motherhood is a privilege but sometimes, when we're covered in vegemite/vomit/poo, it's hard to remember just how lucky we mums are. In another life I was an award-winning Copywriter with something to talk about other than the fact that Jason Mraz was on Sesame Street. I moonlighted as a Personal Trainer and Aerobics Instructor just for fun (because I was bored, what with all that annoying free time...) In this life, I'm mum to three entertaining yet exhausting, delightful yet demanding, inspiring yet soul-sucking people I've ever met. I love them intensely and will go Mama Bear on anyone who dares try hurt them. Even on the days they seem bent on my destruction. I am also the lucky winner of Cupid's lottery and somehow landed an incredible husband. The poor guy suffers through my adult ADHD with an admirable generosity of spirit and a wicked sense of humour. I think I'll keep him. This blog captures my life. Sometimes warm & fuzzy, sometimes shriek-out-loud funny. In my spare time (between 1am and 6am) I've been writing a series of children's books. Soon, I'll be publishing them and your kids are going to adore them, so watch this space. WARNING: I'm an oversharer. Working on it. (Not really)

Posted on J October, 2012, in Family, Fussy Eater, Gratitude, Life, Recipes and tagged , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 8 Comments.

  1. Awesome Mich, in fact, we could use this one for Chistmas Lunch. :)

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  2. I am both drooling and deeply saddened. No peppermint crisp here!! OH THE HUMANITY!!!!!! What have you done????????

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  3. Oh, you take me back to my childhood when my Grandma was with us… She was from Port Elizabeth, and introduced me to boerewors. Jerky is so meh compared!! I shall have to try this recipe in her honour!!

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  4. You can get Caramel condensed milk in SA. Would that be the same as caramalising? Certainly saves time!

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  5. Hi Michelle, I’m so happy that you found my Crunchies recipe and led me to this gorgeous, decadent Peppermint Crisp Pudding! My Canadian husband LOVES peppermint crisps, so I can’t wait to surprise him – maybe Valentine’s Day! I loved the whole post which perfectly captured the joys of growing up in South Africa. I just returned from an incredible trip back for my dad’s 80th – after 11 years! It was indescribable being reunited with cousins (now living in Australia) and old friends, and finally introducing them to my husband and little girl. You can read my Ode To Africa for details and pics. (Maybe you’ve met my cousins in Oz! Which part are you in?) Looking forward to staying in touch – from one former South African Blogger Mom to another! Let me know how you like my Crunchies!
    http://www.ornabakes.com/2012/10/crunchies-traditional-south-african-oatmeal-cookie-bars/

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