For 36 hours on Monday and Tuesday, we were drenched by the remnants of hurricane Florence. Intermittently, walls of water fell from the sky. I was awakened at 2 AM on Tuesday morning by a flood alert in my area. Suddenly and ahead of the schedule, on Tuesday afternoon, the storm blew over, the sun peeked at us, and the humidity began subsiding. I had to go outside. Though I had worked out in the morning, and was somewhat exhausted, I had no power to resist the inviting sunshine after days of gloom. I headed over to the nearest lake to watch the floodwaters rush the dam.
My mother's recipe, and a favorite of my daughter. Needs no baking. The idea is to arrange layers of tea biscuits (known as petit beurre , which can be found in Middle Eastern grocery stores, among others), with alternate layers of custard and chocolate pudding in between. Instead of custard, which is hard to find nowadays, I substitute any kind of pudding I like. Layer cake with chocolate, tapioca, and custard. Shown below is my latest with layers of Kozy Shack chocolate and tapioca puddings, and a powder pudding mix that I combine with milk over heat, like custard. I skipped the eggs on the last one, to give it more of a custard consistency that hardens when cooled. Depending on the shape of your baking tray, you may need to cut out parts of some of the biscuits. I used a 9"x9" tray. I also recommend putting the chocolate pudding at the bottom since it's thicker and will hold the consistency better. Once the layers are arranged, cover the tray with foi...
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