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4.8 from 12 votes

Chocolate Biscuit Pudding

This dessert is the most popular one I've ever posted, and no wonder! It's so simple to make, with layers of chocolate pudding and biscuits, and a sweet creamy topping. It's so good and utterly comforting.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 hrs
Servings: 8 servings
Calories: 398 kcal
Course: Dessert
Cuisine: Middle Eastern

Ingredients

  • 3 cups water 710ml
  • 1 cup powdered milk 130g
  • 4 tablespoon all purpose flour 36g
  • 5 tablespoon cocoa powder 38g
  • 2/3 cup sugar 132g
  • 1/2 cup unsalted butter 1 stick, 100g
  • 1 cup thick cream or table cream 250g
  • 1/4 cup sweetened condensed milk 78g
  • 1 pack tea biscuits of choice, I used Morning Coffee by Mcvities, you probably won't need a full pack
  • chocolate flakes (like Flake) or cocoa powder for garnish

Instructions

    Cup of Yum
  1. Place the water, powdered milk, flour, cocoa powder, and sugar in a medium saucepan over medium high heat.
  2. Cook, stirring continuously until mixture thickens into a pudding, anywhere between 10-15 minutes- it takes a while! If it's bubbling too vigorously, you can reduce the heat a little.
  3. Remove from the heat, and stir in the butter until melted. Set aide the pan of chocolate pudding to cool.
  4. Meanwhile, mix together the thick cream and condensed milk in a separate bowl and set aside.
  5. Assemble the dessert by spreading the chocolate pudding in the base of a pyrex pan (9x9 by 11x7inches).
  6. Add a layer of tea biscuits that covers the pudding, you might need to break some pieces to get them to fit.
  7. Top with the cream mixture, spreading to evenly cover the biscuits.
  8. Garnish with flaked chocolate or cocoa powder and refrigerate until set, 4 hours or overnight.

Notes

  • Ingredient notes:
  • Recipe tips:
  • Storing leftovers:
  • Leftover pudding will last tightly covered in the fridge for 4-5 days. I wouldn't recommend freezing it.
  • Powdered milk:  In theory, you could substitute the water and powdered milk with an equal amount of milk, but I haven't tried it.
  • Powdered milk:  In theory, you could substitute the water and powdered milk with an equal amount of milk, but I haven't tried it.
  • All purpose flour substitution: If you want to use cornstarch, add half the amount. 
  • All purpose flour substitution: If you want to use cornstarch, add half the amount. 
  • Cocoa powder: Dutch processed and natural cocoa powder both work Thick cream or table cream: This is for the layer of cream that tops the pudding. In the Middle East, I commonly use thick cream or canned cream. In the US this is known as table cream. Alternately, you can use creme fraiche, whipped cream, mascarpone cheese, anything else you like! Sweetened condensed milk:  You can also use an equal amount of icing/powdered sugar.
  • Cocoa powder: Dutch processed and natural cocoa powder both work
  • Thick cream or table cream: This is for the layer of cream that tops the pudding. In the Middle East, I commonly use thick cream or canned cream. In the US this is known as table cream. Alternately, you can use creme fraiche, whipped cream, mascarpone cheese, anything else you like!
  • Sweetened condensed milk:  You can also use an equal amount of icing/powdered sugar.
  • Keep stirring the pudding while it cooks so you don't burn the bottom. It will take a while to thicken. Break up the biscuits so they form a single layer in the pan, if you need to fill in little areas around the edges. Chill thoroughly before serving so the chocolate biscuit pudding really has time to set. You can make little individual portions of pudding instead of the sharing dish.
  • Keep stirring the pudding while it cooks so you don't burn the bottom. It will take a while to thicken.
  • Break up the biscuits so they form a single layer in the pan, if you need to fill in little areas around the edges.
  • Chill thoroughly before serving so the chocolate biscuit pudding really has time to set.
  • You can make little individual portions of pudding instead of the sharing dish.
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Nutrition Information

Calories 398kcal (20%) Carbohydrates 34g (11%) Protein 7g (14%) Fat 28g (43%) Saturated Fat 18g (90%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.5g Cholesterol 83mg (28%) Sodium 87mg (4%) Potassium 332mg (9%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 967IU (19%) Vitamin C 2mg (2%) Calcium 204mg (20%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 398

% Daily Value*

Calories 398kcal 20%
Carbohydrates 34g 11%
Protein 7g 14%
Fat 28g 43%
Saturated Fat 18g 90%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 0.5g 25%
Cholesterol 83mg 28%
Sodium 87mg 4%
Potassium 332mg 7%
Fiber 1g 4%
Sugar 29g 58%
Vitamin A 967IU 19%
Vitamin C 2mg 2%
Calcium 204mg 20%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.