Biscuit pudding recipe
Easy no bake Marie biscuit pudding recipe
Servings: 6
Ingredients
- 20 mini Marie biscuits
- 500 ml milk
- ¼ cup room temperature milk
- 3 tbsp cocoa powder
- 5 tbsp coffee decoction
- 5 tbsp sugar
- Choco chips | nuts for garnishing
Instructions
- Mix the custard powder and cocoa powder with ¼ cup room temperature milk, without any lumps.
- Boil 500 ml milk nicely.
- Add the custard and cocoa powder mix to this.
- Stir well and take care not to get it burnt.
- This will get thickened soon, so be careful not to burnt it.
- Add sugar to this mixture and stir well.
- Switch off the flame.
- Dip the marie biscuits in the coffee decoction and arrange this in a big bowl.
- Pour the custard mixture on this. You can pour hot mixture to the biscuits.
- When it is warm, cover it with an aluminium foil or cling wrap.
- Refrigerate for 4-5 hours. Take out and slice it before serving.
- Garnish with cashew nuts | almond slices | and choco chips.
Notes
Notes:
1. You can use corn flour instead of custard powder. 2. I used filter coffee decoction and diluted it. 3. You can use instant coffee powder and mix it with hot water. 4. The biscuit pudding stays good in the refrigerator for 3-4 days.
1. You can use corn flour instead of custard powder. 2. I used filter coffee decoction and diluted it. 3. You can use instant coffee powder and mix it with hot water. 4. The biscuit pudding stays good in the refrigerator for 3-4 days.
