Crunchie bar pudding

My sister is really, really sick. During her latest bout in hospital, all of us around her bed, we begin to talk about food. My sister has always been a fantastic cook. Out of necessity as young girls we had to get dinner together for all five of us as our parents worked, full time, in East London, and would get home dog tired with an evening of paperwork ahead of them. No choice: we had to get dinner ready. So all of us evolved a skill for getting large amounts of food together in record time and throughout my life as a result I have never been able to cook food for less than five people, a habit consistently exploited by my kids. But puddings were not usually part of the mix. It would be Birds Eye custard with apple fritters or neopolitan ice cream from Mr Gold the sweet shop man down the road. How my sister got into baking I am not absolutely sure. But she got into it years before I did, and her skills as a baker were astonishing. So, as we sat round her bed, we began to talk to her about her Pudding Hall of Fame. And it took us just seconds before we got round to her Crunchie Bar pudding. Actually we had a spirited discussion about whether our Number 1 favourite was the Crunchie Bar pudding or the dark chocolate mousse dotted with mini marshmallows, and in fact the debate on that score continues...but in this matter I am on the side of the Crunchie Bar. And here is what it is. Loads of double cream, whipped into a frenzy. Loads of egg white, similarly thrashed. Twelve, yes twelve!! - Crunchie bars. Add egg white to cream. Stir in mashed up Crunchie bars. Scatter more Crunchie bar shards over the top. Put in fridge. Wait until it sets if you can possibly contain  yourself that long. Take it out. Attack. So incredibly moreish is this pudding that one of my kids requested it in place of a birthday cake one year. Talking it over with my sister in her hospital room made me yearn to make it, so I have my crunchie bars, cream and eggs all lined up on the table ready to go. Thinking about why I want to make it so much, there are two overriding emotions. One is the clandestine delight of chopping up so many Crunchie bars. Who eats that many without wanting to throw up!? And the other is about the preservation of a memory. My Crunchie Bar pudding will taste yummy and will be snarfed down by the family within seconds of putting it on the table. But the making of it will be a celebration of my sister's amazing, pudding-baking skill, her ability to generate joy at the table with a pudding like this.