Chocolate Biscuit Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 150 gm pettit beurre biscuits (or any square biscuit of your choice)
  • ⅓ cup hot water
  • ½ tsp instant coffee
  • Grated chocolate for topping
  • 500 ml milk
  • 2 tbsp corn flour (refer notes)
  • 1 tbsp cocoa powder
  • 2 tbsp sugar
  • A pinch of salt
  • 1 tsp vanilla essence
  1. For the pudding base, combine ingredients from milk to salt in a saucepan.
  2. Keep on low flame and cook till the mixture thickens. Switch off and whisk in the vanilla. Set aside.
  3. Add the coffee into the water and mix.
  4. Take a 1 ltr (4 x 4 inch) glass pan, line the bottom with biscuits, after dipping into the coffee.
  5. Spread a thin layer of the chocolate mixture on top.
  6. Dip another layer of biscuits into the coffee and layer into the dish. Finish off with the layer of the chocolate mixture.
  7. Cover with cling film and allow the pudding to set in the fridge for a couple of hours.
  8. Just before serving, top with grated chocolate.
The mentioned corn flour will give a glossy mixture. If you like your custard a little thicker, add an extra tbsp of cornflour.
As a rule of thumb, add 1 tbsp of cornflour for every cup of milk for a glossy custard or 1½ tbsp for a thicker custard.
You can top with nuts as required.
Recipe by The Big Sweet Tooth at