Chocolate Biscuit Pudding

May 11, 2020
This Chocolate biscuit pudding is made up of layers of milk-dipped Marie biscuits and chocolate pudding. There are many variations of this pudding and Sri Lankan people love this. These layers can be seen clearly when cutting through the dish, and it is always served cold. This is specially made as a desert in gatherings or any celebrations.


For the pudding layer

2 cups of whole milk (fresh milk)
4 tablespoons of grated dark/milk cooking chocolate (40g) (optional)
1/2 cup sugar (100g)
2 tablespoons of cornflour 
2 tablespoons of cocoa powder 
1/4 tsp salt

For assembling

2 packets of Marie biscuits (350g)
1 cup of warm whole milk ( for dipping) (fresh milk)
50g chopped cashew nuts/peanuts for garnishing


  1. In a pan heat 2 cups of whole milk with grated cooking chocolate and sugar. Keep stirring until the cooking chocolate dissolves. 
  2. Meanwhile in a small cup, mix cornflour and cocoa powder with 2 tablespoon of warm milk. 
  3. When the cooking chocolate is completely dissolved in the milk, add the cornflour and cocoa mixture along with salt to the boiling milk and keep stirring continuously. 
  4. When the mixture starts to thicken, take off from the flame and let it cool for ten minutes.
  5. In a baking dish or individual desert cups, pour a small layer of the pudding first. 
  6. Then soak marie biscuits in warm milk and spread over the pudding layer. Repeat pudding layer and biscuit layer.
  7. Finally finish with a pudding layer and garnish with chopped nuts. 
  8. Cover with cling film and refrigerate for at least 4 hours or overnight is best. Enjoy!

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