• 250 ml (1 k) vars room
• 397 g (1 blik) karamel-kondensmelk
• 3 x 49 g Peppermint Crisp-sjokolade
• 200 g (1 pakkie) Tea Lover’s-koekies

Metode:

1. Klits die room styf.
2. Voeg die kondensmelk en die helfte van die fyngemaakte sjokolade by en roer liggies.
3. Moet dit nie weer klits nie, want dan sal die room loperig raak en nie behoorlik set nie.
4. Sit die koekies in ’n verwerker en blits tot dit soos broodkrummels is.
5. Maak ’n laag van koekiekrummels in jou gekose bak.
6. Versprei die helfte van die kondensmelk en dan roommengsel oor die koekies en bestrooi met ’n bietjie sjokolade.
7. Sit nog ’n laag koekiekrummels, kondensmelk en room en bedek met die oorblywende sjokolade.
8. Verkoel minstens 6 uur sodat dit kan afkoel en set.

Wenk: Jy kan die koekies heel hou – om die mooi wit bolaat te kry kan jy ‘n gedeelte room met die kondensmelk meng vir die middle lag (want dit smeer makliker) en die boonste lag eers die kondensmelk mengsel sit en dan room bo-op)

Translation

Peppermint Crisp Tart

• 250 ml (1 k) fresh cream
• 397 g (1 tin) caramel condensed milk
• 3 x 49g Peppermint Crisp Chocolate
• 200 g (1 packet) Tea Lover’s biscuits

Method:

1. Whip the cream stiffly.
2. Add the condensed milk and half of the crushed chocolate and stir gently.
3. Do not beat it again, because then the cream will become runny and not set properly.
4. Put the cookies in a processor and blitz until they are like breadcrumbs.
5. Make a layer of cookie crumbs in your chosen bowl.
6. Spread half of the condensed milk and then cream mixture over the cookies and sprinkle with a little chocolate.
7. Put another layer of cookie crumbs, condensed milk and cream and cover with the remaining chocolate.
8. Refrigerate for at least 6 hours so it can cool and set.

Tip: You can keep the cookies whole – to get the nice white topping, you can mix a portion of cream with the condensed milk for the middle layer (because it spreads easier) and the upper layer first put the condensed milk mixture and then cream on top on)

Bestanddele:

• 2 pakkkies suurlemoen jellie
• 1 blikkie Ideal melk
• 1 blik karamel kondensmelk
• 2 pakkies Marie beskuitjies
• 3 x 100 gram Peppermint Crisp sjokolade (Ek verkies Cadbury’s)

Metode:

1. Los jellie poeier op in helfte van water (helfte van voorgeskrewe hoeveelheid op pakkie se gebruiksaanwysings)
2. Gebruik net kookwater.
3. Laat afkoel tot kamertemperatuur.
4. Klits Ideal melk tot skuimerig.
5. Klits die karamel goed, en meng dit dan met die jellie en die Ideal melk.
6. Pak in lae in bak, met marie beskuitjies onder elke laag.
7. Rasper Peppermint Crisp tussen lae.

Wenk: Jy kan die sjokolade saam met die hele mengsel ingooi en dan oor koekies.

Translation

Peppermint Crisp Tart With Ideal Milk

Ingredients:

• 2 packets of lemon jelly
• 1 can of Ideal milk
• 1 can of caramel condensed milk
• 2 packets of Marie biscuits
• 3 x 100 grams of Peppermint Crisp chocolate (I prefer Cadbury’s)

Method:

1. Dissolve jelly powder in half of water (half of prescribed amount on package’s instructions for use)
2. Use only boiling water.
3. Allow to cool to room temperature.
4. Whisk Ideal milk until frothy.
5. Beat the caramel well, then mix it with the jelly and the Ideal milk.
6. Pack in layers in bowl, with marie crackers under each layer.
7. Grate Peppermint Crisp between layers.

Tip: You can pour the chocolate in with the whole mixture and then over cookies.

• 1 tin (380 ml) of caramelised condensed milk.
• 300 ml fresh cream. It should be well chilled.
• 1 packet (200 gram) Tennis biscuits (you won’t need all of it, but don’t sneak away too many while building the tart, else you may run into trouble.)
• 2 x bars (49 gram) Peppermint Crisp chocolate. You can use more if you have a particularly sweet tooth.

1. Line a small loaf pan with aluminum foil.
2. Now line the bottom of the pan with Tennis biscuits. (The bottom of our loaf pan measures about 19 cm x 8 cm and takes three biscuits.)
3. Whip the cream until stiff, and gently mix the caramelized condensed milk into the cream.
4. Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices.
5. Chop the Peppermint Crisp bars and mix into the cream-and-caramel.
6. Spoon 1/3rd of the cream mixture over the Tennis biscuits.
7. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
8. Place in your freezer. It needs, overnight is best.
9. Remove from the loaf pan and slice.

• 1 tot 2 Pakkies Tennisbeskuitjies
• 1 Blik Karamelkondensmelk
• 1 Pakkie karamel kitspoeding
• Ongeveer 400 ml Volroom melk
• 1 Houertjie (250 ml) room
• 1 tot 2 Peppermint Crisps

1. Klits die room styf.
2. Rasper die Peppermint Crisps.
3. Maak die poeding aan volgens die aanwysings op die pakkie, en klits dit dan by die karamelkondensmelk in.
4. Pak in lae soos volg:
   1. Tennisbeskuitjies,
   2. karamel, Peppermint Crisp, room.
   3. Eindig met room en gerasperde Peppermint Crisp.

• 1 tin (380 ml) of caramelised condensed milk.
• 300 ml fresh cream. It should be well chilled.
• 1 packet (200 gram) Tennis biscuits (you won’t need all of it, but don’t sneak away too many while building the tart, else you may run into trouble.)
• 2 x bars (49 gram) Peppermint Crisp chocolate.
  You can use more if you have a particularly sweet tooth.

1. Line a small loaf pan with aluminium foil.
2. Now line the bottom of the pan with Tennis biscuits.
   (The bottom of our loaf pan measures about 19 cm x 8 cm and takes three biscuits.)
3. Whip the cream until stiff, and gently mix the caramelized condensed milk into the cream.
   Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices.
4. Chop the Peppermint Crisp bars and mix into the cream-and-caramel.
5. Spoon 1/3rd of the cream mixture over the Tennis biscuits.
6. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
7. Place in your freezer. It needs, overnight is best.
8. Remove from the loaf pan and slice.

• Serves 9
• Hands-on time: 20 minutes
• Hands-off time: 3 hours

Ingredients

• 1 packet (200g) coconut biscuits
• 1½ cups cream, cold
• ⅓ cup Amarula Cream Liqueur, cold
• 1 tin (360g) caramel
• 3 slabs (49g each) peppermint chocolate, grated
• Serving suggestion:
  Mint sprigs

Method

1. Arrange biscuits in the bottom of a 20cm square dish, creating a single layer.
2. To a chilled, medium-sized bowl add the cold cream and Amarula Cream Liqueur. Use an electric beater to whisk until stiff peaks have formed.
3. In a separate bowl add the caramel and whisk until lump-free using the same beater.
4. Gently fold the Amarula cream, half at a time, and half of the grated chocolate through the smooth caramel. *Chef’s Tip: Be careful not to overwork the cream mixture and release all the air!
5. Spoon half of the tart mixture over the biscuit base and spread evenly using the back of a spoon.
6. Neatly stack another layer of biscuits onto the filling. Finish off with the remaining Amarula cream and spread evenly.
7. Generously sprinkle the remaining grated chocolate over the top of the tart and refrigerate to set for 3-4 hours or overnight for the best result.
8. Cut the tart into 9 even squares.*Chef’s Tip: Dip your knife into hot water and wipe dry before cutting the tart for neater slicing.
9. Serve the tart with a small sprig of mint on each slice and ENJOY!

*Chef’s Tip: Pop the tart in the freezer 1 hour before serving for a refreshing ice cream version.
This way, your layers will also be more prominent!

1 Pakkie tennisbeskuitjies
1 blikkie karamel kondensmelk
1 peppermint crisp sjokolade (gerasper)
1 pakkie orley whip/room (styf geklop)

Pak lagie tennisbeskuitjies, dan lagie kondensmelk, dan lagie sjokolade – herhaal tot bestandele op is.
Sit orley whip heel bo-op en strooi bietjie sjokolade bo-op.

(Die Poeding Klub)

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

1. Prepare the jelly according to package instructions.
2. Pour into a large trifle bowl and chill to set for a few hours.
3. Whip the cream until soft peaks form.
4. 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.
5. Gently fold the caramel into the whipped cream, then add most of the chocolate pieces (set aside a cupful for decoration).
6. Make a single layer of whole Tennis biscuits on top of the jelly and around the sides of the bowl.
7. Top with layers of the caramel mixture, then add another layer of Tennis biscuits and repeat until the bowl is full.
8. Sprinkle the remaining Peppermint Crisp over the top. Cover with tin foil and chill for at least 7 hours before serving.
9. If you have any filling left, layer with more Tennis biscuits in a small, shallow tray to make a quick peppermint tart.
10. Chill for a treat in case you can’t wait for the trifle.

(Hannah Lewry/South African Recipes/Kaalvoet Barefoot Chef)

A true South African classic, nothing says “taste of home” quite like a Peppermint Crisp tart. Layering it with Bakers Tennis® biscuits is the quickest way to make an already awesome pudding the very best to impress your guests.

Level MEDIUM
Time 40 MIN
Set Time 4-24 H
Serves 4-6

INGREDIENTS
200 g Bakers Tennis® biscuits
385 g tin Nestlé caramel treat
250 ml whipping cream
1 large peppermint crisp bar
or peppermint chocolate bar, chopped

INSTRUCTIONS

1. Whip cream to soft peaks. Add the caramel and mix until smooth.
2. Lay a single layer of Bakers Tennis® biscuits at the bottom of a pudding dish or casserole.
3. Cover evenly with the caramel cream mixture about 1 cm thick. Crumble a handful of Peppermint Crisp or peppermint chocolate.
4. Continue to layer the biscuits and caramel cream mixture and chocolate, making sure to finish with a layer of the caramel cream mixture and a good sprinkle of peppermint chocolate at the top.
5. Refrigerate for a few hours or overnight until set.
6. To make Individual servings (makes at least 6 individual servings): whip cream to soft peaks.
7. Add the caramel and mix until smooth.
8. Place a single Bakers Tennis® biscuit in the base of a pudding glass or bowl.
9. Add a large dollop of caramel cream and a sprinkle of chopped Peppermint chocolate.
10. Add another two biscuit and caramel cream mixture layers, before finishing with a goo.

Genoeg vir 8-10 mense
• 1 pakkie suurlemoenjellie
• 1 x 380 g-blikkie ingedampte melk (sit die melk ‘n dag voor die tyd in die yskas)
• 1 blikkie karamel
• 2 pakkies Tennisbeskuitjies
• 3 x 100 g-Peppermint Crisp-sjokolade

1 Los die jelliepoeier op in die hellte van die water wat op die aanwysings op die pakkie verskyn.
Laat afkoel tot kamertemperatuur.
Gebruik net kookwater.
2 Klits die ingedampte melk tot dik en skuimerig.
Klits die karamel tot dit pap en sonder klonte is.
3 Meng die jellie en ingedampte melk en roer die karamel daarby.
4 Pak ‘n laag tennisbeskuitjies op die boom van ‘n 29 cm x 22 cm x 6 cm-tertbak.
Giet ‘n bietjie van die jelliemengsel oor en rasper een van die sjokolades oor.
Eindig met ‘n laag jellie en rasper die laaste Peppermint Crisp oor.
5 Laat stol vir ±2-3 uur of oornag in die yskas