Nutella Pudding...with creamy Hazelnut spread and biscuits

On the occassion of UAE?s 39th  national day, 4 days public holiday was announced (clubbing together the islamic new year). This was reason enough for an itchy feet and before you could even blink people had  packed their bags and flocked to Muscat for a holiday retreat. Naturally Muscatians drove in the opposite direction! Took the kids for an  early morning play at the beach, visited the spectacular musical fountain display at the foot of the world?s tallest tower ?Burj Khalifa....all of us were brimming with joy throughout.

 Holidays are synonymous with good food and nothing like home-made food.  Prepared prawns with capsicum in coconut sauce and it turned out yummy. Also grilled, chicken in the gas oven-my first attempt at oven grilling. There are a lot more recipes on the card, hope to share only the best ones!

My kids just go bonkers over Nutella-hazelnut spread and always enjoy a generous amount of it on their bread. Sometimes they even have it straight from the bottle! This pudding comes to me from a facebook group ?friends cooky?s?.  Nutella is the pioneer in Hazelnut spread, however if this brand is not available in your city you may try any other local hazelnut spread.

It?s really simple and success is guaranteed at first attempt.

Hazelnut spread (Nutella) - 200 gm
Whipping cream (Dream whip) - 1 sachet
Nestle/Puck cream - 2 tins
Caramel powder - 1 sachet
Marie biscuits or any other arrowroot biscuit - 1 packet

Milk - 1/4 cup (to dip the biscuits)

Method:
Dip the biscuits in milk and lay in a large pudding dish as the first layer. Dip only slightly as we need it crunchy in the pudding.
In a juice mixer, beat together Nestle cream (1 tin) , Whipping Cream and Caramel powder. (This is the same caramel powder that is used for making instant caramel custard pudding.) You?ll now get a yellowish creamy mixture.

Pour this mixture over the layered biscuits and again layer the biscuits as before.

Refrigerate for 1/2 an hour.

Blend the remaining Nestle cream and hazelnut spread in the same blender and spread it evenly over the 2nd layer of biscuits. Garnish with almonds and refrigerate until chilled.