For years, Crunchie Pudding has been the dessert my mum had to make for every party, BBQ and Church Fellowship Lunch. This sweet creamy pudding with real bits of bashed up Crunchies was a huge hit with children and would always disappear very quickly. Seven years ago I failed to get Rob a bowl of Crunchie pudding whilst he was manning the BBQ at his housewarming party and it is still something he is slightly resentful of now. That is how delicious Crunchie pudding is.
Crunchie pudding is great on it’s own but can also be used as a substitute for cream that you would have with other desserts, which is why it is such a hit at pot lucks or bring and share events when you want to have a little of everything. Mum says she got the recipe from another lady at church, but outside of our church gatherings I have never come across it anywhere else.
Here is what you need:
- 3 egg whites
- 300ml of double cream
- Two heaped tablespoons of sugar
- 4-6 Cadbury’s crunchie bars
- Optional blackberries for decoration
Whip the egg whites until soft peaks form. Set aside
Whip the cream and sugar together until the cream becomes light and fluffy
Gently fold the egg whites and cream together
Using a rolling pin bash the crunchie bars, breaking them into pieces Fold the crunchie bits into the mixture.
Leave the pudding in the fridge to set for at least an hour.
Garnish with blackberries or other fruit topping of your choice.
Voila! And this is a dessert that tastes much better than it looks. Fair warning, this is a high calorie dessert that is best saved for parties. Sugar highs are a gurantee!