Monday, June 13, 2011

Biscuit Pudding


Krackjack Biscuits - 30 (or any other sweet & salt biscuit)
Coffee Decoction - 1/2 cup
Vanilla Custard Powder - 50gms
Milk - 1 litre
Sugar - 1/2 cup
Chocolate Sauce - 1/2 cup
Plain Chocolate Bar - 1


  1. Dilute custard powder with 1/4 cup milk.
  2. Boil the remaining milk with sugar.
  3. Slowly add the diluted custard into boiling milk.
  4. Cook until the custard thickens and starts coating on the back the spoon. Keep stirring continuously to avoid charring. Let it cool. The custard should have dropping consistency when cooled.
  5. Take a rectangle tin.
  6. Dip each biscuit in coffee decoction and line them closely on the base of the tin and cover the entire base.
  7. Spread a thick layer of prepared custard evenly on top of the biscuit layer.  
  8. Now place another layer of biscuits dipped in coffee decoction and spread a layer of custard.
  9. Repeat it one more time.
  10. Pour some chocolate sauce on the top layer.
  11. Grate the chocolate bar and sprinkle them on the chocolate sauce.
  12. Refrigerate for 6-8 atleast.
  13. Cut them into pieces and serve.

P.S: Replace sweet and salt biscuits with finely blended Marie biscuits with little bit of instant coffee powder.


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