SWEET PULL APART PUDDING
1 can Pillsbury country biscuits (10 count)
½ cup walnut pieces (use ¼ at a time)
±150 g mascarpone
1ml cinnamon
½ cup demerara sugar (use ¼ at a time)
2 ml vanilla essence
¼ cup chocolate chips
Spray a pan thoroughly with spray and cook or margarine, or whatever you prefer, but make sure it’s well-greased.
Sprinkle ¼ cup of nuts in the bottom of pan
Place 5 of the biscuits on the nuts, but pull them slightly open in order for them to be more oblong than round to fill the base better.
Mix the mascarpone, cinnamon, ¼ cup sugar and vanilla with a fork till well blended.
Divide this mixture and spoon over each biscuit in equal quantities.
Place the other 5 biscuits on top of this mixture, also giving them a slight pull and place in such a way that you cover the gaps of the bottom row.
Top with chocolate chips and remaining nuts and sugar. You may wish to use less sugar, if you do not want to have it overly sweet.
Bake at 180ºC for approximately 20-25 minutes, till biscuits have a nice brown color
Note: You can use any variation of nuts, chocolate as you prefer.
Own creation: Esme’s Kitchen – Esme Slabbert
