- Condense milk-1 tin
- Fresh cream -2 tin
- Whipped powder- 3 sachet
- Milk- 1/2 cup
- Bread-3 slices (cut into cubes)
- Hide and seek biscuit- 1 packet
- Nuts-1/2 cup
- Butter- 2 tablespoons
1) Preparing the condensed-milk toffee
Place the condense milk can (without opening it) in a pressure cooker and fill the cooker with water until the tin is completely submerged inÂ the water.
Cook the toffee on a medium flame till you hear one whistle. Then cook the toffee on a low flame for 40 minutes. Switch off the flame and wait till the pressure cooker is completely cool. Take the tin out and keep it aside to make sure its has completely cooled down. Once the tin has cooled, open it and the condensed milkÂ shouldÂ be brown in color as toffee.
2) The Biscuit layer
Break the biscuits into small pieces. Roast the nuts, biscuit and bread in the butter for 3-4 minutes and keep it aside to cool.
3) The Cream layer
In a bowl beat the milk and whipping powder till soft peaks form. In another bowl, beat the fresh cream, 1/2 tin toffee and the whipped cream and mix well until all the ingredients are properlyÂ combined
4)Â Putting it all together
Sprinkle 1/2 of the biscuit layer in a pudding tray. Next, put half of the cream mixture then the biscuit layer again. For the last layer, pourÂ the remaining cream and keep it in the refrigerator for2-3 hours.
Once it’s set decorate according to your wish.