Preparation time : 10 minutes
Cooking time : 10 minutes
Serves : 8 members
Description
Getting to eat a new dessert is always exciting and if it tastes good it gets even the more better. But this happens only once in a blue moon to all of us. Like wise, I had this dessert at my aunt’s place at a dinner feast. I sure could not stop with one serving the first reason being the taste obviously and next reason being the dessert was ordered else where and served here. Now the challenge began with me tasting the dessert intensely to reconstruct it in my mind as how it was made. Myself and my gal were debating over this and we stuck to one method that felt right to our instincts. What next? Giving it a try to check how food smart I am. Made this dessert in the next feast at home. Tasted a mouth full before it was sent out to others. There was a tsunami of flavours and textures happening in that one mouth full of mine. In fact, the dessert was pitch perfect. Actually even better than what I had at my aunts place. Immediately called my gal and let her know about the results. Now, this is to my go to dessert recipe when ever pressed for time to entertain through food as its easy, yum and impressive. The pat on my back for being food smart was done by myself as no one else did. There’s no harm in self praising yourself when other’s forget to do it. Isn’t it?
Ingredients | Quantity |
|---|---|
| Marie biscuits | 2 packets |
| Tinned peaches | 1 large tin |
| Cream | 500 ml |
Ingredients for the butter scotch
Ingredients | Quantity |
|---|---|
| Sugar | to taste |
| Vanilla essence | 2 drops |
| Sugar | 1 cup |
| Water | 1 teaspoon |
| Cashew nuts | 1/4 cup |
| Almonds | 1/4 cup |
| Pistachios | 1/4 cup |
Method
- Heat a large pan with one cup sugar and one teaspoon of water. Do not stir. Let the sugar dissolve and caramelise to a deep golden colour.
- Add the nuts and mix well. Pour over a greased plate and cool completely to harden up. Crush the set caramel sugar and nuts to a coarse powder. (I blitz it the food processor of a second or two)
- Mix cream, sugar and vanilla essence together. Mix well until sugar dissolves.
- Drain the tinned peaches and chop them.
- Take a large pudding bowl. Layer the bottom with two rows of biscuits.
- Sprinkle chopped tinned peaches over. Pour enough cream mix over making sure it covers the biscuits and peaches.
- Sprinkle crushed butter scotch over. Repeat the layers to the top of the pudding bowl making sure the top most layer is butter scotch nuts.
- Place in the refrigerator for six hours or over night to set. Serve chilled.
