Ingredients

• 500ml fresh cream
• 1 tin caramel
• 1 tin sweetened condensed milk
• Coconut biscuits like Tennis Biscuits
• Milk
• A couple of Peppermint Crisp bars

Method

1. Whip up your cream until thick, then add caramel and condensed milk and fold together.
2. Pour milk into a flat-bottomed bowl, and soak your biscuits one by one (not too long otherwise they will get all soggy and collapse). Tile them into a wide-bottomed pudding dish. 
3. Pour a layer of the cream mixture over the biscuits and smooth out with a wooden spoon or spatula. Grate some peppermint chocolate over the cream filling.
4. Keep repeating the layers (biscuit, cream, peppermint chocolate) until you have run out of ingredients.
5. Put in the fridge to set, for about 45 minutes.
6. Serve.

If you feel like something adult orientated (and who doesn’t?), you can soak the biscuits in a crème-based liqueur like Amarula, instead of the milk.

This recipe was originally published in the brilliant book Justin Bonello Cooks… For Friends, published by Penguin.