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    Sunday, December 20, 2015

    Choc ripple christmas pudding log Recipe

    Choc ripple christmas pudding log Recipe
        500ml thickened cream
        1 teaspoon caster sugar
        1 teaspoon vanilla essence
        250g pkt Arnott's Choc Ripple biscuits

    To decorate

        Arnott’s Royals biscuits
        Strawberry & cream lollies
        Spearmint leaf lollies
        Star lollies
        Snowflake icing decorations

    Choc ripple christmas pudding log Recipe
        Step 1

        Use an electric beater to beat the cream, sugar and vanilla until firm peaks form (see tip 1, opposite).
        Step 2

        Spread a little cream mixture along a serving platter to make a base. Spread 1 biscuit with 1 1/2 teaspoons of cream mixture, then top with another biscuit. Top with another 1 1/2 teaspoons of cream mixture. Place biscuits on their side on the cream base (see tip 2, opposite). Repeat with remaining biscuits and cream mixture to form a log.
        Step 3

        Spread the remaining cream mixture over the log to cover (see tip 3, opposite). Cover loosely with foil then place in the fridge for a minimum of 6 hours to set. Decorate with Royals, lollies and snowflake icing decorations. Cut the cake diagonally to serve.

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    Item Reviewed: Choc ripple christmas pudding log Recipe Rating: 5 Reviewed By: Mrs. Chef
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