Toffee Pudding is a very elegant dessert . the main ingredient here is Caramelized condensed milk. Layers of cakes, nuts and biscuits just add the richness to the pudding.
Preparation time : 45 minutes (to make toffee) + 20 minutes
Setting time : 2 hours
- Condensed milk/milk maid – 1 tin (397gm)
- Cream – 2 tin (170gm each)
- vanilla cake – just enough to cover the base
- Almond – 25-30
- cashew nuts – 25 – 30
- hide and seek biscuit – for garnishing
Step 1 : to make toffee out of condensed milk / caramelize condensed milk
Remove the label form the tin. Place condensed milk tin inside the pressure cooker (without opening the tin) . Pour water upto the height of the tin.(the can should be under the water ). Switch on the gas , heat on high flame until 1 whistle. Then lower the flame and heat for about 30 minutes. (CAUTION : open the pressure cooker only after it is completely cooled down; about after 2 hours or so)
once it is cooled, open the pressure cooker. Open the condensed milk tin. You will see the condensed milk is turned into toffee
Step 2 :
Now blend the prepared toffee and cream together using a beater very well
Step 3 :
Dry roast almonds and cashew nuts in a frying pan until nice aroma comes. Once it is cooled, powder it . Keep it aside.
Step 4 :
Take a pudding tray. Pour a little toffee – cream mixture (just enough to wet) at the bottom of the tray.
slice the cake and arrange it to cover the pudding tray.
Step 6 :
Now again pour a little of toffee- cream mixture on top to cover the cake,
Step 7 :
Then put the powdered almond and cashew nuts on top.
Step 8 :
Now, pour the remaining toffee- cream mixture fully . Spread it evenly.
Step 9 :
Finally, decorate it with hand crushed hide and seek biscuit
Refrigerate it for at least 2-3 hours. Serve it chill.
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