Ah! Biscuit pudding is a sweet, no-bake (or lightly baked) dessert that’s really popular because it’s easy and delicious. It’s basically layers of milk-soaked biscuits (cookies) and a custard or cream mixture. Here’s a clear breakdown:
Basic Biscuit Pudding Recipe
Ingredients:
- 1 packet of plain tea biscuits (like Marie or Digestive)
- 2 cups milk
- ½ cup sugar (adjust to taste)
- 2 tbsp cocoa powder (optional, for chocolate version)
- 2 tbsp custard powder or cornstarch
- 1 tsp vanilla essence
- 2 tbsp butter or margarine
- Nuts or chocolate chips (optional)
Steps:
- Make the custard/cream:
- Mix custard powder (or cornstarch) with a little cold milk to make a smooth paste.
- Heat the rest of the milk with sugar in a pan.
- Slowly add the custard paste, stirring constantly until it thickens.
- Add butter and vanilla essence. Remove from heat and let it cool slightly.
- Prepare the biscuits:
- Quickly dip each biscuit in milk (just a few seconds; don’t soak too long or they’ll break).
- Layering:
- In a dish, layer milk-dipped biscuits at the bottom.
- Spread a layer of custard over the biscuits.
- Repeat layers (biscuits + custard) until you finish with custard on top.
- Topping:
- Sprinkle cocoa powder, grated chocolate, or nuts on top.
- Chill:
- Refrigerate for 2–3 hours (or overnight) so it sets.
The result is a soft, creamy, layered dessert that’s very similar to tiramisu but simpler.
If you want, I can also give you a quick chocolate version with no custard powder, which uses just milk, sugar, cocoa, and biscuits—super fast and teen-friendly!
Do you want me to do that?
