RECIPES FROM 1979
Dessert
Sherry-soaked biscuits, whipped cream and pure 1979 charm.
SURPRISINGLY GOOD
45 MINS
6-8
ABOUT THE RECIPE
Simply called “Dessert” in the 1979 Ward 9 cookbook, this retro pudding is made with chocolate chip biscuits, sherry, whipped cream and chocolate chips.
Layered and chilled, the biscuits soften into something almost cake-like beneath the cream. It is boozy, charmingly simple and much more fun than its very plain title suggests.
THE ORIGINAL RECIPE
THE MODERN CONVERSION
From 1979 to today’s kitchen.
The original recipe, reworked with clearer measurements, modern steps and everything you need to make it now.
Ingredients
1 packet (400g) chocolate chip biscuits
¼ cups thickened cream, whipped
½ cup sherry
1 cup milk chocolate chips
Method
1.
Take a shallow serving dish and set it aside.
2.
Pour the sherry into a shallow bowl. Dip each chocolate chip biscuit into the sherry for just a few seconds, then place it in the base of the dish. Continue until you have a full layer of biscuits covering the bottom.
3.
Spread a layer of whipped cream over the biscuits, making sure they are completely covered.
4.
Repeat the layers of sherry dipped biscuits and whipped cream until all the biscuits are used, finishing with a final layer of whipped cream on top.
5.
Scatter the chocolate chips generously over the cream.
6.
Cover the dish with cling wrap and place it in the fridge for at least 30 minutes. This gives the biscuits time to soften and allows all the layers to meld together into a soft, creamy dessert.
7.
When ready to serve, spoon the dessert into bowls.
THE TASTE TEST
So, was it worth making again?
The honest verdict after cooking from the 1979 page.
I liked this much more than I expected to. It is certainly boozy, in a very cheerful 1979 sort of way, but the mix of soft sherry-soaked biscuits, whipped cream and chocolate chips really works.
I would definitely make this one again, especially for a party. The only warning is not to soak the biscuits for too long. A few seconds is plenty. I also think a little caramel sauce between the layers would make it properly memorable.
SAMANTHA'S NOTES
Quick dip only
Let it chill
Caramel would work
The fridge does the real work. As it sits, the biscuits soften into something creamy, boozy and almost cake-like.
It is lovely as written, but a little caramel between the layers would make it even more party-worthy.
A few seconds in the sherry is enough. Any longer and the biscuits will start falling apart before they reach the dish.
KEEP COOKING
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