Here’s a classic and easy recipe anyone can make:
🍫 No-Bake Biscuit Pudding Cake
Serves: 6–8
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
🧈 Ingredients
For the pudding:
-
2 cups (480 ml) milk
-
2 tbsp cornstarch (or custard powder)
-
2 tbsp cocoa powder
-
½ cup (100 g) sugar
-
1 tsp vanilla extract
-
2 tbsp unsalted butter
-
A pinch of salt
For layering:
-
1–2 packets (about 200–250 g) Marie biscuits, digestive biscuits, or graham crackers
-
½ cup (120 ml) coffee or milk, for dipping
-
Optional toppings: grated chocolate, crushed nuts, or whipped cream
🍮 Instructions
1. Make the chocolate pudding
-
In a saucepan (off the heat), whisk together cornstarch, cocoa powder, sugar, and a pinch of salt.
-
Gradually whisk in milk until smooth (no lumps).
-
Place over medium heat and cook, stirring constantly, until it thickens — about 5–7 minutes.
-
Remove from heat and stir in butter and vanilla extract.
-
Let it cool slightly (it should still be pourable).
2. Layer the biscuits and pudding
-
Lightly grease or line a rectangular dish (8×8-inch or similar).
-
Dip each biscuit quickly in coffee or milk — don’t soak too long or they’ll break apart.
-
Arrange a single layer of dipped biscuits in the dish.
-
Spread a layer of warm pudding over the biscuits.
-
Repeat with layers of biscuits and pudding until both are used up (finish with pudding on top).
3. Chill and set
-
Cover the dish and refrigerate for at least 4 hours, or overnight for best texture.
-
Once set, sprinkle with grated chocolate, nuts, or a dollop of whipped cream before serving.
🍰 Serving Tip
Slice and serve chilled — it cuts like a cake but feels like tiramisu’s chocolate cousin!
🌈 Variations
-
Vanilla version: Skip cocoa and add 1 more tsp vanilla + ¼ cup white chocolate chips.
-
Layer with fruit: Add sliced bananas or strawberries between biscuit layers.
-
Add crunch: Sprinkle crushed biscuits or nuts on top before chilling.
Would you like me to give you a chocolate–coffee mocha version (slightly more grown-up, like tiramisu)?
