Ingredients

• 45 ml (3 Tbsp.) Hinds Vanilla Custard Powder
• 45 ml (3 Tbsp.) sugar
• 500 ml (2 cups) milk, divided
• 1 x 200 g packet coconut biscuits
• 45 ml (3 Tbsp) butter, melted
• 400 g white marshmallows
• 2 x 410 g cans Rhodes Quality Apricot Halves, drained
• 65 ml (¼ cup) flaked almonds, lightly toasted

Method

1. Mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
2. Bring the remaining milk to the boil in a saucepan, pour the custard mix into boiling milk, and stir well until thickened.
3. Set aside to cool.
4. Crush the biscuits until breadcrumbs and place in a bowl.
5. Pour over the melted butter and stir well to mix.
6. Press the biscuits into the bottom of a glass pudding bowl.
7. Pour the prepared custard into a microwave safe bowl.
8. Add the marshmallows
9. Microwave for 5 minutes, stirring at 1 minute intervals until the marshmallows have melted and the custard is smooth.
10. Pour the marshmallow custard onto the coconut biscuit base.
11. Refrigerate for one hour.
12. Arrange the Rhodes Quality Apricot Halves on the top of the custard.
13. Refrigerate again until the custard is firm to the touch.
14. Sprinkle with the toasted almonds.
15. Cut  and serve.

Servings

Serves 6

Cooking Times

Prep Time: 30  minutes  Setting Times: 120  minutes