As you can see on the label it is an Instant Chocolate and Coconut Pudding made by Interlude's Pastry Chef Pierre Roelofs.
The instructions are very simple - place the contents into pan
and whisk in 140mls of cold milk. Over a gentle heat, continue whisking until it reaches boiling point.
Pour into two small bowls and allow to set.
It's quite a rich dessert so it's more than enough for two to enjoy.
0 comments:
Post a Comment
We appreciate your comments however spam, abusive or libelous comments will be removed.