This chocolate biscuit pudding is the most popular dessert recipe I’ve ever posted, and I can see why! It’s so simple to make, an easy homemade chocolate pudding layered with biscuits and a sweetened cream layer. I got the recipe from my mom, who had it handwritten from decades ago in her little recipe book. That’s why I didn’t change a thing! You don’t mess with tradition.
This was especially popular when I posted it in Ramadan. It’s totally the type of dessert that comes down like a treat after a heavy meal. It’s cold and creamy, not too sweet, and just hits the spot!
If you like these types of biscuit and cream layered desserts, you have to try this Nescafe cake. It’s a classic in the Middle East!
Jump to:
Ingredients:
- Water
- Powdered milk: This is the way my mom does it, so I didn’t want to change it! In theory, you could substitute the water and powdered milk with an equal amount of milk, but I haven’t tried it. Whatever you end up using, use full fat.
- All purpose flour: Yup, flour, not cornstarch/cornflour! Again, I haven’t tried using cornstarch but if you want to, I’d add only half the amount.
- Cocoa powder: Regular unsweetened cocoa powder. Dutch processed and natural cocoa powder both work.
- Sugar: just a little to sweeten the pudding, it really isn’t overly sweet.
- Unsalted butter: This really helps the richness of the chocolate pudding layer.
- Thick cream or table cream: This is for the layer of cream that tops the pudding. In the Middle East, I commonly use thick cream or canned cream. In the US this is known as table cream. Alternately, you can use creme fraiche, whipped cream, mascarpone cheese, anything else you like!
- Sweetened condensed milk: My favorite thing to use to sweeten puddings. You can also use an equal amount of icing/powdered sugar.
- Tea biscuits: I used Morning Coffee by Mcvities, Marie biscuits, Digestive biscuits, or any other simple plain biscuits would work well.
- Chocolate flakes (like Flake) or cocoa powder for garnish.
See recipe card for quantities.
How to make chocolate biscuit pudding:
- Step 1: Place the water, powdered milk, flour, cocoa powder, and sugar in a medium saucepan over medium high heat.
- Step 2: Cook, stirring continuously until mixture thickens into a pudding.
- Step 3: Once thick, remove from the heat.
- Step 4: Add the butter.
- Step 5: Stir until melted.
- Step 6: Spread the pudding into. your pyrex serving dish and cool slightly.
- Step 7: Layer with tea biscuits, breaking apart pieces to fit if needed.
- Step 8: In a separate bowl, mix together cream and condensed milk.
- Step 9: Spread this cream mixture over the biscuit layer.
- Step 10: Sprinkle flake chocolate or cocoa powder on top.
Hint: Stir the pudding constantly so that the bottom doesn’t stick to the pan and burn. It’s going to require some arm work! It can definitely take a while to thicken.
What biscuits can I use?
Anything you like! I like going for a plain tea sort of biscuit, you can mix any you have on hand, or just use whatever your favorite is.
How to serve:
- Chill in the fridge before serving – This needs to totally cool in the fridge for at least 4 hours. This will help the biscuits soften and the flavors meld together.
- Have alongside coffee or tea – This is such a comforting chocolate biscuit pudding! Have with the hot beverage of your choice, or a cold glass of milk.
- Make this mocha – You can add a pinch of instant coffee to the chocolate pudding while cooking to give it a lovely mocha flavor, and use coffee joy or coffee flavored biscuits in place of the tea biscuits.
Storing Leftovers:
Leftover pudding will last tightly covered in the fridge for 4-5 days. I wouldn’t recommend freezing it.
Expert tips and tricks:
- Keep stirring the pudding while it cooks so you don’t burn the bottom.
- Break up the biscuits so they form a single layer in the pan, if you need to fill in little areas around the edges.
- Chill thoroughly before serving so the chocolate biscuit pudding really has time to set.
Top Tip
Don’t get discouraged! This pudding takes a while to thicken, in part due to using flour in the mixture instead of cornstarch or cornflour. You’re doing to have to keep stirring for a while, consider it your arm workout for the day!
Recipe FAQs:
I haven’t tried this, but you should get good result. Try adding only 2 tablespoon of cornstarch in place of the all purpose flour.
Although I’ve stayed true to my mom’s recipe and haven’t tried this, you should get good results by adding 3 cups of whole milk instead of the milk powder/water mix.
You absolutely can! It’ll make for delightful individual desserts. Use any serving dishes you like.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this chocolate pudding:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!
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Chocolate Biscuit Pudding
Ingredients
- 3 cups water 710ml
- 1 cup powdered milk 130g
- 4 tablespoon all purpose flour 36g
- 5 tablespoon cocoa powder 38g
- 2/3 cup sugar 132g
- 1/2 cup unsalted butter 1 stick, 100g
- 1 cup thick cream or table cream 250g
- 1/4 cup sweetened condensed milk 78g
- 1 pack tea biscuits of choice, I used Morning Coffee by Mcvities, you probably won't need a full pack
- chocolate flakes (like Flake) or cocoa powder for garnish
Instructions
- Place the water, powdered milk, flour, cocoa powder, and sugar in a medium saucepan over medium high heat.
- Cook, stirring continuously until mixture thickens into a pudding, anywhere between 10-15 minutes- it takes a while! If it's bubbling too vigorously, you can reduce the heat a little.
- Remove from the heat, and stir in the butter until melted. Set aide the pan of chocolate pudding to cool.
- Meanwhile, mix together the thick cream and condensed milk in a separate bowl and set aside.
- Assemble the dessert by spreading the chocolate pudding in the base of a pyrex pan (9×9 by 11x7inches).
- Add a layer of tea biscuits that covers the pudding, you might need to break some pieces to get them to fit.
- Top with the cream mixture, spreading to evenly cover the biscuits.
- Garnish with flaked chocolate or cocoa powder and refrigerate until set, 4 hours or overnight.
Video
Notes
-
- Powdered milk: In theory, you could substitute the water and powdered milk with an equal amount of milk, but I haven’t tried it.
-
- All purpose flour substitution: If you want to use cornstarch, add half the amount.
-
- Cocoa powder: Dutch processed and natural cocoa powder both work
- Thick cream or table cream: This is for the layer of cream that tops the pudding. In the Middle East, I commonly use thick cream or canned cream. In the US this is known as table cream. Alternately, you can use creme fraiche, whipped cream, mascarpone cheese, anything else you like!
- Sweetened condensed milk: You can also use an equal amount of icing/powdered sugar.
-
- Keep stirring the pudding while it cooks so you don’t burn the bottom. It will take a while to thicken.
- Break up the biscuits so they form a single layer in the pan, if you need to fill in little areas around the edges.
- Chill thoroughly before serving so the chocolate biscuit pudding really has time to set.
- You can make little individual portions of pudding instead of the sharing dish.
Mai Mohammed says
Loved it! It was beyond amazing and my Whole family loved it too😍 Can’t wait to try more of your recipes
Farah Abumaizar says
I’m so glad to hear that! My mom will be very happy as well, thanks for taking the time to comment!
Umme Hani says
It’s so delicious and effortless 😊
Farah Abumaizar says
I’m so happy to hear that thanks for taking the time to comment!
Sabah Ali says
It is such an amazing recipe. I followed it step by step and it turned out so well.. got loads of compliments 💕💕
Farah Abumaizar says
I’m so happy to hear that thanks Sabah for taking the time to comment!
Umaiza says
It turned out to be verrryy delicious, Alhamdulillah…everyone loved it making it for the 2nd time now.
Farah Abumaizar says
I’m so happy to hear that! Love that you made it more than once, happy eating Umaiza!
Anusha says
Very very delicious dessert
Everyone truly loved it
Highly recommended
Farah Abumaizar says
I’m so happy to hear that Anusha! Thanks for taking the time to comment!
Fatima Safdar Safdar says
Absolutely love this recipe, I made it for my family and they loved it too!!! Thank you so much for this! May God bless you with the best 🙂
Farah Abumaizar says
I am so happy that you liked it and thanks so much for taking the time to comment!
Tala says
I absolutely loved the recipe! So good yet so easy to make
Farah Abumaizar says
Thanks so much Tala for taking the time to comment, and so glad you liked it!
Leen Alodat says
Amazing recipe, truly on point and tastes delicious❤️ Thank you!
Farah Abumaizar says
I’m so happy you liked it Leen! It’s a classic 🙂