Our creamy pudding is a twist on the traditional, with brandy and butternut snap cookies enriching the mix.
- Place cream, eggwhites and sugar in the bowl of an electric mixer and beat for about 5-8 minutes until thick and fluffy. Fold in the brandy and the crushed biscuits. Divide the mixture among six 1-cup (250ml) dariole moulds or a 1.5-litre loaf pan. Freeze overnight. To serve, remove from the freezer and place in the fridge for 15 minutes to soften slightly, then turn out onto chilled plates and serve garnished with berries and with extra crushed biscuits.
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