Chocolate Layer Pudding Crispy

Ingredients :

• 3 packs @HwaTaiBiscuits Luxury Golden Oatz

• 5 eggs (gred A)

• 2 Tbsp condensed milk

• 1 cup cane sugar

• 15g jelly powder

• 3 Tbsp cocoa powder

• 3 cups full cream milk

• 60g coin chocolate / compound chocolate

Add ins( Preference)

- Chocolate flakes

******* Cake Mould: 20cm x 10cm

Step by step:

1. Break 5 eggs and beat slowly in a big bowl using a whisk.

2. Add 2 Tbsp condensed milk into the barter and continue stir. Then, put 1 cup of sugar into the egg barter. Stir until completely dissolves.

3. In the other hand, pour 3 cups of full cream milk into a different bowl. Add in 3 Tbsp of cocoa powder and 15g jelly powder into the milk and stir the mixing ingredients. Cook the mixing ingredients using a medium heat on stove. Always stir the ingredients until it boiling and become thicker.

4. Next, turn off the gas stove and put 60g of coin chocolate into the barter. Stir until the chocolate coin melted.

5. Pour the egg barter bit by bit into the pudding barter and stir slowly. Then, reheat again using medium heat until the mixing barter become thicker.

6. Sprinkle water into the square cake mould to make the pudding easy to remove later. Pour 2 - 3 ladle of the mixing barter in the cake mold. Arrange the HwaTaiBiscuits Luxury Golden Oatz on top of the barter. Redo the step by layering the mixing barter with the biscuits. Once the cake mold is fully covered, sprinkle the chocolate flakes on top of the layer (optional).

7. Refrigerate the pudding in the fridge for about 3 hours or until fully set.