Chocolate Biscuit Custard Pudding – Eggless No Bake Biscuit Pudding

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Refrigeration 4

Total Time 4 30

Servings 4

Calories 174kcal

Author Shil

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