Biscuit Pudding

INGREDIENTS

200gm tea-biscuits
500ml whole milk
6 tbsp. sugar
pinch of salt
1 tsp. vanilla essence
2 tsp. instant coffee mixed in half cup warm water
3 level tbsp. corn flour/cornstarch
3 level tbsp. cocoa powder

INSTRUCTIONS

First, prepare the coffee mixture. Let it cool to room temperature. Now remove half the biscuits from the packet (100gm) and proceed to dip each one on both sides then lay them out in a dish. Set aside.

Start preparing the pudding. Mix the corn flour and cocoa powder in a small bowl, add a few tbsp. of milk and stir together until you have a smooth paste without any lumps. If you add too much liquid at once, you won’t be able to mix these well so go slow and add only enough milk to get the mixture into a paste.

Pour the rest of the milk into a pot and add the sugar n salt. Bring to the boil then lower the heat and add the vanilla. Then add the cocoa+cornflour paste and keep stirring. The pudding will start to thicken very quickly. Once it is of the consistency of custard…not too thin but not too thick, turn the heat off and take the pot off the stove.

Pour half the hot pudding onto the layered biscuits. You can sprinkle some nuts over this if you want. Now continue dipping the remaining half packet of the biscuits in the coffee as you did before and make another layer over the pudding. Finally pour the remaining pudding over the soaked biscuits and garnish with some nuts of your choice.

Let the biscuit pudding come to room temperature then cover and refrigerate until well-chilled. You can have it as it is, or serve with whipped cream or ice cream.

TIP: If you want a coffee-free version, dip the biscuits in some milk instead of coffee and proceed with the remainder of the recipe as directed.