Danish puding

Ingredients:

• Merrie biscuits 2 packets
• butter 100 gm
• powder sugar 1 cup
• fresh cream 1/4 cup
• cocoa powder 1 tsp

method:
melt butter over slow fire and gradually add the sugar stir continuously. add cocoa powder remove form fire when mixture WATS back of a spoon. beat the cream and keep aside. line a pudding mould with one layer of biscuit [dipped in hot water mix with cocoa or instant coffee] pour a thin layer of choclate souse and cover the biscuit completely. put on another layer of biscuit on top. repeat the process. decorate the top with whipped cream and choclate keep in the fridge for 3 to 4 hours to set completely. this pudding can last 4 days. finally crush walnuts can be spread between layer. cadubarys can be spread in layers.