Biscuit And Cream Pudding

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Ingredients

  • 1 pint (16 oz) – heavy cream
  • 1 cup – sugar
  • 1 cup – lukewarm water
  • 1/4-1/2 cup – cocoa powder
  • 20-24 – pieces plain of Arrowroot biscuits

Preparation

  • 1 Add 1 tbsp of sugar to the cream.
  • 2 Whip the cream with an electric egg beater until it becomes thick and stiff.
  • 3 Mix cocoa, water and the remaining sugar together.
  • 4 Dip 3-4 biscuits at a time in the cocoa mixture.
  • 5 Keep turning with your fingers until the biscuits get a little soggy.
  • 6 Arrange a layer of these biscuits (about 10-12) in a flat glass pudding dish.
  • 7 Cover with a thick layer of whipped cream. Chill.
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