Chocolate Ripple Loaf Pudding

A baked version of the popular Chocolate Ripple Cake, layers of Chocolate Ripple biscuits and chocolate custard, baked, served warm with cream and berries lifts it to another level.

It is the perfect last minute dessert taking only 45 minutes to make and the base ingredients being Chocolate ripple biscuits and a can of condensed milk can be found in most peoples pantry, you won’t believe how easy and delicious this dessert is.

I found this recipe on the taste.com.au site after making a single serve version of it in the microwave which was in the taste magazine in 2020. 

Chocolate Ripple Custard Loaf

Warm Chocolate Custard Loaf

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Servings 8

Ingredients

  

• 1 Can Condensed Milk
• 1 Egg
• 1/2 Cup Milk
• 1 tsp Vanilla Extract
• 2 Tbsp Cocoa
• 1 Tbsp Plain Flour
• 1 pkt Chocolate Ripple Biscuits
• 100 gm Dark Chocolate, chopped

Instructions

 

• Preheat oven 180C
• Grease and line 10 X 20cm loaf pan and line with baking paper, making sure the paper overhangs on the long sides.
• In a jug or bowl whisk together the condensed milk, egg, vanilla, milk, cocoa and flour until well combined.
• Place one third of the chocolate ripple biscuits on the base of the prepared pan. Pour one third of the custard mixture over the biscuits and sprinkle with one third of the chocolate.
  
• Repeat with remaining ingredients forming 2 more layers, press the top layer to absorb the some of the custard mixture.
  
• Bake for 35 minutes or until set but still a bit wobbly in the centre, set aside for 15 minutes.
• Carefully lift out loaf from the pan and place on a serving platter. The pudding will be a bit gooey in the centre.
  
• Serve slices with vanilla ice cream or cream.
  

Keyword Chocolate Custard, Chocolate Ripple, Warm Dessert