Chocolate milk terrine

This dessert is just a little bit magical! It’s easy to make, turns out of the tin like a dream and is much less rich than it looks. Give it a go - it's perfect for occasions when you're after something a little bit special.
Chocolate milk terrine
6 - 8
1H 15M



1.Preheat oven to 160°C. Grease a deep loaf tin.
2.Melt caster sugar and water in a small saucepan to make a caramel. Swirl it rather than stir it and allow it to cook until it’s a caramel colour. Pour into prepared loaf tin and tip so it covers the bottom.
3.Whisk together eggs and brown sugar until thickened, then whisk in milk, vanilla and cocoa. Crumble in the lady fingers. Pour into the tin over the caramel. The biscuits will float up to the surface and become the base when turned out.
4.Transfer to a roasting dish positioned on middle rack in oven. Pour boiling water into the roasting dish to come halfway up the loaf tin. Cook for 50-60 minutes or until set. Cool and chill for at least 3 hours.
5.When ready to serve, dip base of loaf tin in boiling water for 20-30 seconds, then run a knife around the edges. Place a large plate on top and invert, so that the terrine plops out onto the plate. Pour over any remaining caramel from the tin.
6.Serve in thick slices with cream and grated chocolate.

This dessert lasts well in the fridge for at least a few days – I transfer leftovers back to the tin and place a plate on top.


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