Boomie Hills

Boomie Hills

Boomie Hills

This dessert is very special to me. It’s the dessert my Mom used to make for special occasions when I was a kid. My favorite meal growing up was Mac ‘n Cheese & Boomie Hills. That meal was something I always looked forward to. My Mom got the recipe from a 1991 Your Family magazine and since then it has become my ultimate comfort meal.

Sweetened condensed milk, Tennis biscuits and Cadbury’s flakes are the heart of this dessert. Basically you just throw all the ingredients into a bowl and let it set in the refrigerator. Once it’s chilled, you get a soft, gooey, super sweet dessert. As a kid, this was heaven in a bowl, but as an adult, I find myself craving a bit more texture. So, I’ve attempted to recreate this special dessert  into tart form. Hopefully, you’ll love it as much as I do!

P.S. Be prepared for a lot more recipes using Orley Whip (I think the stuff is awesome!).

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All the ingredients: Condensed milk, Orley Whip, Tennis biscuits, lemon juice, gelatine, butter & Cadbury’s flake.

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Press the crushed biscuit & butter mixture into a 20cm Springform pan and chill in the fridge.

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Whip the Orley Whip and then beat in the condensed milk, lemon juice and dissolved gelatine. Stir in crushed Flakes.

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Pour the filling into your prepared pan and chill in the fridge for at least 4 hours or overnight.

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Once it’s set, un-mold the Boomie Hills and serve!

Boomie Hills

  • Servings: 8
  • Time: 45mins
  • Difficulty: Easy
  • Print

Boomie Hills

Ingredients:

  • 385g Full Cream Sweetened Condensed Milk
  • 25ml lemon juice
  • 250ml Orley Whip Dessert Topping
  • 2 tsp gelatine
  • 200g Tennis biscuits
  • 80g butter, melted
  • 4 Cadbury’s Flakes, crumbled

Directions:

  1. Grease and line the base of a 20cm Springform pan
  2. Crush the Tennis biscuits (either in a Ziplock bag with a rolling pin or in a food processor)
  3. Stir in the melted butter and press into the prepared pan.
  4. Chill in the refrigerator for 30 mins.
  5. Whip the Orley Whip until you get stiff peaks.
  6. Beat in the condensed milk and lemon juice until well incorporated.
  7. Dissolve the gelatine in a bit of warm water (just enough to cover the gelatine, about 1 tbsp) and beat into the Orley Whip mixture.
  8. Stir in the crumbled Flakes.
  9. Pour mixture into the prepared pan.
  10. Chill in the refrigerator for at least 4 hours or overnight.
  11. When the tart is set, un-mold from the pan and serve.

 

 
 
 
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