Ingredients:
- 5 cups (1 lt) milk,
- 4 heaping spoon of flour,
- 1 tablespoon starch (wheat or corn starch does not matter),
- 1 cup of sugar,
- 2 heaping spoon of cocoa powder,
- 1 egg,
- 100 ml heavy cream,
- 1,5 packets (300 g) of petit beurre biscuits (or Lorna Doone cookies if not available).
Preparation:
- Take the milk in a deep pot,
- Add eggs, flour, starch, cocoa powder and sugar into it and whisk until well mixed,
- Cook the mixture, constantly stirring, until set,
- Remove from heat and add into the heay cream, beat until well mixed,
- Place one row biscuits into a 23-30 cm baking pan,
- Pour 1/3 of the pudding over the biscuits,
- Place another row of biscuits over the pudding,
- Pour half of the remaining pudding over,
- Place another row of biscuits and pour the remaining pudding,
- Pulse the remaining biscuits in a food processor and sprinkle over the cake
- Set aside in the fridge for at least 4-5 hours (overnight for best result) before serving.
Bon Appetit…
