Giant s’mores pudding

1. To make the choc-fudge sauce, melt the chocolate chips in a double-boiler. Stir in the condensed milk and butter.
2. Place the marshmallows in a glass or metal bowl with 2 T water. Place the bowl over a pan of simmering water and stir until melted. Remove the pan from the hot water and allow to stand for a few minutes to thicken slightly.
3. To serve, break the cookies onto a platter and scatter over the remaining ingredients. Pour over the choc-fudge sauce and spoon over the melted marshmallows.
Cook’s tip: Add these toppings to your smundae: Chuckles, salted chips, shortbread biscuits, almonds, caramel or white chocolate drops, Peppermint Crisp, Flake.
Find more sweet treat recipes here.
Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom