I had absolutely no idea what to call these glorious sweet biscuits of amazingness. This is a recipe that has been handed down through the generations in my family, no name, no explanation of its roots, just a simple, handwritten recipe.
It wasn’t until I made these for Le Husband recently that he took one look at them and said, “What are these? Pods?”
For those of you unsure of what Pods are, they are described on the packet as:
“You put one in your mouth and suddenly notice the crispy lightness of the wafer, the creamy chocolate soon fills your mouth, quickly followed by mouth-watering cream. Back to wafer, the chocolate, the cream, the wafer, the chocolate, the cream. You swallow.”
A somewhat flamboyant description of itself, but there are honestly delicious. And so is this below recipe!
Please note you will need a half sphere baking tray mould for this. I found it called a “mince pie pan”. Here is a photo of what I mean. You may be able to make this in a normal muffin pan, but this makes it easier.
Prep Time: 5 minutes
Cooking Time: 15 minutes, plus 1 hour chilling time
What you need:
- 1 packet Buttersnap Biscuits
- 1 tin condensed milk
- 250g butter
- 3tbs brown sugar
- 1tbs golden syrup
- milk chocolate melts (optional)
What you do:
- Rest the butternet biscuits on the mince pie tray.
- Place low in a 120°C oven for 5 minutes.
- Using the back of a soup spoon, carefully press the biscuits into the moulds to create a biscuit cup. Set aside to cool. To be honest, I think an easier way to do this would be to use another mince pie tray and press down on top of the biscuits and leave it there until it cools.
- Meanwhile, combine the condensed milk, butter, sugar, and golden syrup in a medium saucepan.
- Cook gently, on a very slow simmer for 10 minutes, stirring the whole time. Do not allow it to boil or it will become grainy.
- Carefully pour the caramel mixture into the biscuit shell.
- Allow to cool, before placing in the refrigerator to cool completely.
- (OPTIONAL) Carefully melt the chocolate.
- Pour over the top of the caramel and allow to set.