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