INGREDIENTS

395g can sweetened condensed milk

1 egg

1 tsp vanilla extract

125ml (½ cup) milk

2 tbsp dark cocoa powder

1 tbsp plain flour

250g pkt Arnott’s

Choc Ripple biscuits

100g dark chocolate, chopped Dark chocolate, melted, to drizzle Vanilla ice-cream, to serve Cocoa powder, to dust

METHOD

Preheat oven to 180C/160C fanforced. Grease a 10 x 20cm (base measurement) loaf pan. Line with baking paper, allowing the paper to overhang the long sides. Whisk together the condensed milk, egg, vanilla, milk, cocoa and flour in a jug until well combined. Place one-third of the choc ripple biscuits into prepared pan, layering to cover the base. Pour one-third of the condensed milk mixture over the biscuits and sprinkle with one-third of the chocolate. Repeat with remaining biscuits, condensed milk mixture and chocolate to add 2 more layers. Gently press top layer to absorb some of the condensed milk mixture. Bake for 35 minutes or until set but still a bit wobbly in the centre. Set aside for 15 minutes. To serve, carefully lift out of pan and place on a serving platter. The pudding will still be a bit gooey in the centre. Place the extra chocolate in a microwave-safe bowl and microwave on High to melt. Drizzle the melted chocolate over the pudding. Dust with cocoa powder and serve with vanilla ice-cream. Recipe: taste.com.au