This chocolate biscuit pudding is simpler version of Italian Tiramisu though it is not as rich as it but it is very quick to make with easily available basic ingredients. The biscuit pudding has a nice texture and also a range of flavors.The layers of biscuit soaked in the silky textured rich custard makes it taste delicious with various textures,slight crunch from biscuits and soft and smooth feel due to the chocolate topping.It is really a simple yet delicious dessert and is definitely kid friendly recipe. The photographs were taken by my lovely sister, Farzana.
Cooking time - 15 minutes
Marie biscuits - 20 no:
Whole milk - 4 cups
Sugar - 1/3 cup + 1 tablespoon
Vanilla Custard powder - 3 tablespoon
Cocoa powder - 3 tablespoon
Instant Coffee powder -1 teaspoon
Water -1/4 - 1/2 cup
1. Mix cocoa powder and custard powder in 1/4 cup of milk and whisk till no lumps are formed.
2. Boil the remaining milk and once it comes to boil add the sugar and mix well.
3. Add cocoa custard mixture and mix it vigorously using the whisker.Boil until the mixture becomes thick which takes approximately 4-5 mins.The right consistency for a good custard is it should coat the backside of the spoon and if you draw a line the line should stay with out getting mixed up.Check the sweetness of custard at this point,if needed add a couple of teaspoons more and mix nicely,with the heat it will melt nicely.
4. Boil the water and add coffee powder to it and mix well. Pour this in flat shallow plate.
5. Take a serving dish and pour a ladle full of custard and spread it to get a thin layer of pudding in the bottom of the serving dish.
6. Dip each marie biscuit in the coffee mixture for 2 seconds and arrange them to form a layer of biscuits.Repeat with half the biscuits.You can roughly make them into pieces to fill the gaps in between.
7. Sprinkle some of the garnishing on top of that.
8. Add another layer of the prepared custard while it is still hot on them evenly.
9. Repeat the process of dipping of remaining biscuits and arranging them on the custard and pour the remaining custard over it.
10. Gently tap the dish so that custard will settle in the edges.
11. Sprinkle the remaining garnishing over it.
12. Let the pudding comes to room temperature.Cover it with cling and keep it refrigerated for 6-8 hours or overnight.
Serve it cold or with chocolate ice cream.
1. You can also use drinking chocolate instead of cocoa powder for a much sweeter taste.
2. You can substitute custard powder with the same quantity of corn flour and 1 tsp vanilla essence in the recipe.