INGREDIENTS

 ABOUT 25 SERVINGS

PUDDING CREAM

• 1 liter of milk
• 2 yolks
• 3 full tablespoons of wheat flour
• 3 full tablespoons of potato flour
• 3 tablespoons of powdered sugar
• 1 op. vanilla sugar
• 200 g butter (very soft)

AND

• 400 g petit beurre biscuits
• 1 can approx. 500 g of fudge mass
• 150 g plum jam
• 1 tablespoon of gingerbread or spice
• 60 g of pecans or walnuts
• 60 g of coconut shrims
• dried cranberries for decoration

PREPARATION

PUDDING CREAM


• Pour off 1 glass of milk and mix it thoroughly (e.g. with a rod) with egg yolks, wheat flour, potato flour, powdered sugar and vanilla.
• Boil the rest of the milk (thoroughly until it boils), then pour the mixture of milk, flour and yolks into it, while stirring vigorously. Boil it.

• After boiling, put the finished pudding away from the fire, pour it into a clean bowl and cool completely (you can put a cling film on top to prevent the skin from forming) - you can prepare the pudding in advance.

• Beat the soft butter thoroughly with a mixer until it is fluffy (about 10 minutes), then add a spoonful of pudding, whisking constantly (after 4 - 5 tablespoons of added pudding, add it at shorter intervals).
• To 1/3 of the obtained pudding mass, add the fudge mass and mix. Put the rest of 2/3 of the pudding mass aside. In this way, we get 2 masses - fudge and pudding.

FOLDING THE DOUGH


• The 21 cm x 32 cm form is lined with baking paper. Place the first layer of biscuits on the bottom. Spread half of the obtained fudge mass mixed with finely chopped nuts.
• Put a second layer of biscuits and brush with jam, sprinkle half of the gingerbread spice on top. Then put half of the pudding mass.
• Place a third layer of biscuits and spread the remaining fudge mass, sprinkle with the rest of the gingerbread spice.
• Place the last layer of biscuits and cover with the remaining pudding mass, sprinkle with coconut shavings. Put in the fridge for a few hours or overnight.