KRAGGA Kamma Game Reserve conservationist and ardent anti-rhino poaching activist Ayesha Cantor shared this recipe on her Facebook page, "Africa, this is why I live here". Find the page at https://www.facebook.com/AfricaThis IsWhyILiveHere
250g tennis biscuits, finely crushed
200g butter, melted
1.5 litres milk
10ml (2 t) vanilla essence
extra 250ml milk
1 box (90g) caramel instant pudding
1 can (360g) caramel condensed milk
1 slab (90g) milk chocolate
Mix the biscuits with the melted butter and press onto the bottom of a deep 30cm square dish. Chill until needed.
In a large microwave-proof bowl heat 1 litre of the milk with the sugar for 10 minutes. In a separate bowl beat the eggs, remaining 500ml milk, flour, cornflour and vanilla essence until smooth.
Mix the flour mixture with the hot milk and microwave for 12 minutes, stirring every two minutes until the mixture is thick. Beat in the butter and leave to cool.
Whisk the extra 250ml milk and instant pudding together. In a separate bowl, whisk the cream until soft peaks form and fold into the instant pudding.
When the custard is cooled, start the layering. Pour the custard over the chilled biscuit layer, smooth the caramel condensed milk over the custard, then add the instant pudding mixture.
Grate the chocolate over and refrigerate.