Chocolate Biscuit Custard Pudding is a scrumptious, eggless, no-bake party dessert. This good old pudding has alternating layers of coffee-dipped biscuits and creamy chocolate custard with a topping of roasted nuts and chocolate shavings. Yum!
The dessert is made from simple ingredients and is so easy to whip up. Traditional custard pudding is truly old-fashioned comfort food at its finest. An appealing nutty chocolate flavour comes through in every spoonful. Chill it well to enjoy this delicious dessert.
Chocolate Biscuit Custard Pudding:
This delightful biscuit pudding is always a rich and tasty treat and so easy to whip up. Sometimes, when I just crave a chocolate fix, I make this light, creamy, rich and chocolatey biscuit pudding. There is no better way to end a meal than with this scrumptious dessert.
- For this no-bake, biscuit custard pudding recipe, firstly take 100 ml chilled milk in a small bowl. Stir in 3 tbsp. custard powder and 2 tbsp. cocoa powder.
- Mix well till smooth and lump-free. Keep aside.
- Now heat 400 ml milk in a deep pot.
- When the milk starts to boil, stir in 3 tbsp. sugar.
- Once the sugar dissolves, slowly add the custard-cocoa-milk mixture to the hot milk.
- Simmer over low heat for 1-2 minutes. Then blend in the cream.
- Keep stirring until the custard starts to thicken.
- The mixture should coat the back of a spoon. Then take it off from the heat and let it cool.
- Now heat ¼ cup water and dissolve 1 tsp instant coffee powder in it. Mix well and remove from heat. Keep aside.
- Heat a teaspoon of oil in a small pan. Drop in the cashews and roast to a golden brown colour. Remove with a slotted spoon onto a plate.
- Cool and chop them into small pieces and keep aside.
- Take 5 Marie Biscuits in a mixie jar and grind coarsely. Remove the crushed biscuits onto a plate and keep aside.
- Now take a glass dish. Spread a little chocolate custard on the base of the bowl.
- Next take Marie biscuits, dip them in the coffee mixture, about 2 seconds per side.
- Then place these coffee-flavoured biscuits over the custard.
- Again spread a layer of chocolate custard over the biscuits.
- Now sprinkle crushed biscuits on top of the custard.
- Sprinkle roasted cashews over the crushed biscuits.
- Repeat this process all over again – spread chocolate custard.
- Arrange second layer of coffee-dipped biscuits
- Pour chocolate custard over them
- Sprinkle crushed biscuits and roasted cashews.
- Once you come to last layer, arrange the remaining Marie Biscuits.
- Then pour the remaining custard over the biscuits.
- Spread the remaining biscuits crumbs over the custard layer.
- Now grate 2 bars of chocolate over the crushed biscuit layer.
- Then sprinkle the remaining roasted cashews over the grated chocolate.
- Cover the dish with cling wrap and refrigerate for at least 4 hours.
- Serve chilled Chocolate Biscuit Custard Pudding with whipped cream or maple syrup!
If you are searching for more no-bake dessert recipes, then do try out Chocolate Squares.
Biscuit Pudding Recipe details below:
No-Bake Biscuit Pudding
Biscuit Custard Pudding makes for a delectable sweet treat or a scrumptious dessert! Full of rich chocolate flavour, this homemade pudding recipe is just heavenly! There is nothing more satisfying than a really good homemade Biscuit Pudding, one with a smooth, velvety texture and a deep chocolate flavour.
Servings: 4
Calories: 174kcal
Ingredients
- 500 ml milk
- 4 tbsp. custard powder
- 2 tbsp. cocoa powder
- 1/3 cup cream
- 3 tbsp. sugar
- ¼ cup hot water
- 1 tsp instant coffee powder
- 100 grams Britannia Marie Gold Biscuits
- ¼ cup cashews roasted
- 22 grams Cadbury Milk Chocolate bars
- 1/2 tsp oil
Instructions
- For this eggless biscuit-based pudding recipe, firstly whisk 100 ml chilled milk with custard powder and cocoa powder in a small bowl, until there are no lumps. Set aside.
- Next heat 400 ml milk in a saucepan.
- Once the milk comes to a boil, add the sugar.
- Once the sugar dissolves, pour in the milk-cocoa-custard powder mixture.
- Simmer over low heat for 1-2 minutes. Then blend in cream. Once it starts to thicken, turn the heat off and set aside.
- Next heat one-fourth cup water and add a teaspoon of instant coffee to it. Stir till the powder dissolves completely. Keep aside.
- Heat a teaspoon of oil in a pan and add the cashew nuts. Fry to a golden brown. Remove onto a plate and allow to cool. Chop the cashews into little bits and keep aside.
- Place 5 Marie Biscuits in a mixie jar and coarse grind. Remove the biscuit crumbs onto a plate and keep aside.
- Now take a glass dish and pour a little chocolate custard into the dish.
- Then dip the biscuits in the coffee mixture and arrange them over the custard layer.
- Again pour chocolate custard cream over the biscuits.
- Now sprinkle the crushed Marie biscuits over the custard.
- Spread roasted cashews over the biscuit crumbs.
- Repeat the same process – place coffee-dipped biscuits, then layer with the chocolate custard, sprinkle crushed biscuits and top with roasted cashews.
- For the last layer, arrange the remaining dipped biscuits, pour the remaining custard over the biscuits and sprinkle the remaining biscuits crumbs over the custard layer.
- Now shave some chocolate over the biscuit crumbs layer. Then sprinkle the remaining roasted cashews over the grated chocolate.
- Cover with cling film and allow the pudding to set in the fridge for at least 4 hours.
- Serve chilled Chocolate Biscuit Pudding with whipped cream
