1Mix cake according to directions on the packet.
2Use a cake tin elevated in your SC or straight in on baking paper , sprayed.
3Cook on high tea towel under the lid approx 2 hours High.
4Allow cake to cool for around 15 mins and then with the handle of a wooden spoon poke holes all over the cake. Make sure you go right to the bottom.
6Mix up 2 tablespoons of the pudding mix with 1 cup of cold milk. Whisk for about a minute until it's starting to thicken slightly. Let it sit about 5 mins and it will get thicker. Pour over your cake and make sure it gets into the holes. Set in the fridge .
7I decorated mine with whipped cream and crushed choc wafer biscuits.
Submitted by Robyn Clark
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