Chocolate Biscuit Pudding

This dessert is the most popular one I've ever posted, and no wonder! It's so simple to make, with layers of chocolate pudding and biscuits, and a sweet creamy topping. It's so good and utterly comforting.

Course Dessert

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 5

Cook Time 10

Chilling Time 4

Servings servings

Calories 398kcal

Author Farah Abumaizar

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 (9x9 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

Ingredient 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.

Recipe tips:

- 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.

Storing leftovers:

Leftover pudding will last tightly covered in the fridge for 4-5 days. I wouldn't recommend freezing it.

Nutrition