A little hard to describe to those who haven’t tried them, they’re like delicious little balls of chocolate and caramel that give you a hug in your mouth.
Super popular in America for a reason, these US favourites are incredibly moreish and once you’ve opened a box you might find it harder than you think to put them down, so it’s advisable to buy a few at a time.
We’ve come up with a great idea for a Milk Dud cake for you!
Corn Syrup, Sugar, Vegetable Oil ( Cocoa Butter, Palm, Shea, Sunflower And/Or Safflower Oil), Dextrose, Non-Fat Milk, Reduced Protein Whey (Milk), Chocolate, Contains 2% Or Less Of: Brown Sugar, Whey (Milk), Mono And Diglycerides, Sodium Bicarbonate, Milk Fat, Salt, Resinous Glaze, Soya, Tapioca Dextrin, Vanillin, Artificial Flavour. Allergens: Soya, Milk
Milk Dud Cake
- 6 egg yolks
- 1 cup sugar
- 1 cup digestive crumbs
- 1 tsp. baking powder
- 1 tsp. vanilla
- 6 egg whites
- 1/2 cup nuts (optional)
- 48 Milk-Duds
- 1 cup powdered sugar
- 1/2 cup milk
- 1/4 cup butter
- 1 cup full cream
- 9×13 inch pan – greased
Start by preheating your oven to 200c (180c Fan Oven). Cream the egg yolks with the sugar and then add your digestive biscuit crumbs, baking powder and vanilla.
Next beat the egg whites and fold them into first mixture, along with the nuts, if you’re feeling them.
Put the entire mixture into a greased baking pan and bake for 30 minutes at 200 degrees.
In a separate pan, melt the Milk-Duds with powdered sugar, butter and milk and then cool. Whip the full cream and spread onto cooled cake. Pour Milk-Dud mixture over top. Chill for an hour and enjoy!