Sri Lankan Chocolate Biscuit Pudding (Eggless)

Name: Sri Lankan Chocolate Biscuit Pudding (Eggless)
Yield: 1 serving
Ingredients: 12 oz/350g unsalted butter; 12 oz/350g - 14 oz/400g sifted icing sugar; 2.5 oz/70g sifted cocoa powder; 1 tsp vanilla; ¼ tsp salt; 3 tbsp brandy; 1 tbsp cream; 1 cup of warm milk; 2 tbsp brandy; 2 packets of Marie Biscuits; 8 x 4 inch bread loaf pan lined with plastic wrap; chopped roasted cashews; chocolate sauce

User Reviews

4.9

27 reviews

Excellent

Calories
383 kcal
Course
Dessert
Cuisine
Sri Lankan

Sri Lankan Chocolate Biscuit Pudding (Eggless)

Ursula Nguyen

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This timeless Sri Lankan classic is a no bake chocolate dessert featuring alternating layers of milk-soaked Marie biscuits (Maria cookies), and soft and creamy chocolate buttercream (with a hint of brandy if you like).

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Ingredients

Chocolate buttercream

12 oz/350g unsalted butter
12 oz/350g - 14 oz/400g sifted icing sugar confectioner’s sugar
2.5 oz/70g sifted cocoa powder
1 tsp vanilla
¼ tsp salt
3 tbsp brandy or use ¼ cup of cream only, if not using alcohol
1 tbsp cream

Milk mixture

1 cup of warm milk not hot
2 tbsp brandy
2 packets of Marie Biscuits Maria Cookies about 10 oz / 280g)
8 x 4 inch bread loaf pan lined with plastic wrap

To decorate

chopped roasted cashews
chocolate sauce

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Instructions

Chocolate buttercream

Place the butter, icing sugar and salt in a bowl and mix on low, until well combined.
Add the cocoa powder, and mix again on low until mixed through. Then turn mixer to medium speed and mix until light and fluffy.
Add vanilla and brandy and mix again until well-incorporated, and still soft and fluffy.
Spread a thin layer of chocolate buttercream on the bottom of your lined loaf pan (or any other dish that you're using with similar dimensions).
Add the milk and brandy to a separate bowl. Then place a few cookies in the milk for no more than 3-5 seconds (the cookies should NOT be completely soaked through and disintegrate). Place these cookies in a layer over the buttercream.
Spread another layer of chocolate buttercream, followed by the milky Maria cookies.
Repeat until you reach the top, and end with a layer of cookies (this layer should be well packed - and only if you are hoping to unmold the dessert before serving). There should be some leftover buttercream to decorate the outside of the cake.
Cover and let it chill in the fridge for at least 3 hours or overnight.
Optional - if you need to unmold your chocolate biscuit pudding, unmold it onto a serving platter and apply an extra layer of chocolate buttercream to smoothen the sides and top.
Drizzle with chocolate sauce and place some roasted and coarsely chopped cashew nuts on top.
Cover and leave in the fridge until ready to serve.

Nutrition Information

Show Details

Serving 1slice Calories 383kcal (19%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 52mg (17%) Sodium 171mg (7%) Potassium 167mg (5%) Fiber 3g (12%) Sugar 28g (56%) Vitamin A 607IU (12%) Vitamin C 0.01mg (0%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 383 kcal

% Daily Value*

Serving	1slice
Calories	383kcal	19%
Carbohydrates	43g	14%
Protein	3g	6%
Fat	22g	34%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	52mg	17%
Sodium	171mg	7%
Potassium	167mg	4%
Fiber	3g	12%
Sugar	28g	56%
Vitamin A	607IU	12%
Vitamin C	0.01mg	0%
Calcium	46mg	5%
Iron	2mg	11%