In honour of the Springboks, Rugby World Cup 2019 champions, The Springbokkie was created.
A new kind of Peppermint Crisp pudding – an extra green-and-gold version, with a base of bright green jelly.
• 2 packets cream soda or green jelly
• 1½ cups whipping cream
• 2 x 360 g cans Nestlé caramel treat (Dulce de Leche)
• 2 x 200 g packets Bakers Tennis biscuits (or Graham crackers, Arnott’s Nice biscuits, Maria’s, Nilla wafers, Krispies Coconut)
• 2 x 150 g slabs Nestlé Peppermint Crisp, roughly broken into chunks
INSTRUCTIONS
- Prepare the jelly according to package instructions.
- Pour into a large trifle bowl and chill to set for a few hours.
- Whip the cream until soft peaks form.
- Use an electric stand-mixer for about 3 minutes on a medium speed and then speed it up for the last minute. In a separate bowl, beat the Caramel Treat using a fork to loosen and ensure a smooth texture.
- Gently fold the caramel into the whipped cream, then add most of the chocolate pieces (set aside a cupful for decoration).
- Make a single layer of whole Tennis biscuits on top of the jelly and around the sides of the bowl.
- Top with layers of the caramel mixture, then add another layer of Tennis biscuits and repeat until the bowl is full.
- Sprinkle the remaining Peppermint Crisp over the top. Cover with tin foil and chill for at least 7 hours before serving.
- If you have any filling left, layer with more Tennis biscuits in a small, shallow tray to make a quick peppermint tart.
- Chill for a treat in case you can’t wait for the trifle.
(Hannah Lewry/South African Recipes/Kaalvoet Barefoot Chef)
