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Ingredients:

• 500g Tipiak Plain Couscous

• 1 Ltr Boiling Water

• 3 Eggs (whisked)

• 200g Caster Sugar

• 100g Chopped Roasted Pecans

• 100g Chocolate Chips

• 2tbsp Cocoa Powder

• 1/4tsp Mixed Spice

• 1/4tsp Ground Cinnamon

• 50ml Elmlea Double Cream

• 70g Mixed Candied Peel

• 60g Valio Unsalted Butter (melted)

• A pinch of Salt

Directions:

1. Place the couscous in a large bowl, add the boiling water and cover for 5 minutes. Do not salt the water.

2. Uncover and fluff up the couscous with a fork. Allow it to cool off completely.

3. Whisk up the eggs and add the butter and cream. Mix well and add them to the couscous.

4. Add the rest of the ingredients and mix well. (Leave some pecans and chocolate chips and place them at the bottom of the dish)

5. Transfer it to a baking dish lined with baking paper. I like to wet it so it will fit well.

6. Bake in a preheated 180°c oven for about 45 minutes. Allow it to cool off completely before serving. You can also refrigerate it.

7. Flip over so that the bottom becomes the top and serve. You can add some whipped cream, vanilla ice cream, or custard when serving.
   

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