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Caramel Biscuit Pudding

This is one of those recipes we used to make in Cyprus, which is probably again another recipe we learned making from the British who were (and still hold Cypriot territory by having two Sovereign base areas) on the island for so many years.

My mother used to make this pudding with biscuits and condensed sweet cream.  She would add some raisins as well but I prefer to make it with fresh milk and don’t add the raisins as my daughter doesn’t like them.

I did not have a recipe for this dessert but I recreated it out of memory without knowing the exact ingredients.

The biscuits are soaked with the milk and sugar and then flavouring is added and the eggs are incorporated.  Blanched almonds and raisins are also added.

A caramel is prepared which is spread on the baking tin and the biscuit mixture is poured on top.  It is then baked in the oven.  When it cools, it is inverted in a platter so that the caramel is now on the top.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in my e-cookbook.

Kopiaste and Kali Orexi,

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4 Responses

  1. Laurie Constantino

    Ivy, that is a very unusual recipe, and looks delicious. I love reading your blog!

  2. Peter M

    Ivy, a new dessert for me here and it’s not too sweet, I like this.

    Also, for the benefit of your readers, I assume you used Papadopoulos “petit beurre” tea biscuits?

  3. Ivy

    Thanks Laurie.

  4. Ivy

    No, it’s not very sweet and yes I did use Papadopoulos’ petit beurre, biscuits.

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