SERRADURRA PUDDING (MACANESE SAWDUST PUDDING)

INGREDIENTS

Marie or Tea Biscuits (for the topping)

12

Whipping Cream

400ml

Condensed Milk

60g

Bake King Vanilla Essence

2 tsp

Gelatine

10g

SERRADURRA PUDDING (MACANESE SAWDUST PUDDING)

 

Directions:

Dissolve gelatine following the package instructions.

Crush tea biscuits finely with a rolling pin. This will be layered as the topping or "sawdust" over the pudding.

Add condensed milk into a bowl, and then add the gelatine and vanilla essence into the bowl as well. Beat whipping cream until they form stiff peaks, and beat the gelatine mixture into the cream, mixing well.

Spoon or pipe the mixture into individual sized plastic cups and sprinkle a layer of biscuit crumbs on top of it. Continue to layer the mixture and biscuit crumbs on top of each other until you reach the top of the cup. Put the pudding in the freezer for 2 hours to chill, this will give it a harder consistency instead of just putting them in the refrigerator. Take the pudding cups out to thaw for about 10 minutes before serving

 

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