Skip to main content

Biscuit Pudding

I never knew you could make pudding out of biscuits, until I came across the recipe for a biscuit pudding on Divya's Easycooking blog.....*smiles*. The pudding was so easy to make and it was quite tasty too. I would tag this pudding as a 'kid-friendly recipe', because the kids would love it.


You would find most of the recipes I had tried out is from Divya's Easycooking blog. Thats because as her blog title suggests, her recipes are easy to follow and require less effort!! *smiles*




Ingredients:
Recipe Source: Divya's EasyCooking

Marie biscuits - 1 packet
Milk - 1 packet (500ml)
Sugar - 5 tbsps
Cornflour - 3 tbsps
Cocoa powder - 3 tbsps
Coffee decotion* - 4-5 tbsps diluted with 2-3 tbsps of water
Nuts - to garnish (I used cashewnuts, almond and pista)




Method:
  • Dip the marie biscuits in the coffee decotion (both sides) and layer them in a serving bowl.
  • In a pan, boil milk and add sugar.
  • In a bowl, mix cocoa powder and cornflour. Make a paste using very little milk, taking care not to form any lumps.
  • When the milk boils, add the cocoa - cornflour paste and mix well. It will thicken immediately, so keep stirring.
  • Remove from the flame when it thickens, but still of pouring consistency (similar to custard).
  • While still hot, pour it over the biscuits and cover the biscuits completely with the sauce.
  • Garnish with nuts of your choice (this is optional too).
  • Refrigerate for 4-5hrs and serve chilled.
* You could use instant coffee powder too. Mix 1-2 tsps of instant coffee powder with 3-4 tbsps of warm water.





 
Labels:

Comments

Post a Comment

Always happy to hear from you.....

Popular posts from this blog

Mochaccino Brownies

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!!  A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour. Ingredients: Recipe Adapted from: Coffee by Parragon Books Unsalted butter- 115g Plain chocolate - 115g Espresso strong black coffee - 2 tbsp Caster sugar - 250g Cinnamon, ground - 1/4 tsp Plain flour - 85g Method: Preheat oven to 180 C. Grease and line a square baking pan. Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and sti...
Post a Comment
Read more

Coffee Liqueur Muffins

It was only recently, when decluttering my pantry, I realised I had a bottle of unopened coffee liqueur which my friend got it for me from Goa last year..... Then, as usual searched for a recipe and found out one from my collections....So, here it is Coffee Liqueur Muffins! According to the book, its an after-dinner muffins, but we loved it with our cup of evening-tea....... Ingredients: Recipe Source:Coffee by Parragon Books Instant coffee granules - 2 tbsp Boiling water - 2 tbsp Plain flour - 280 gm Baking powder - 1 tbsp Pinch of salt Light brown sugar - 115 gm Eggs - 2 Milk - 100ml Butter - 85 gm, melted and cooled Coffee liqueur - 6 tbsp Oil or melted butter, for greasing Method: Preheat oven to 200 C. Line a muffin tin with muffin case. Put coffee granules and boiling water in a cup and stir until dissolved. Leave to cool. Sift together the flour, baking powder and salt into a large bowl. Stir in the brown sugar. Lightly beat the eggs in anoth...
Post a Comment
Read more

Carrot Cake

Hi folks....Long time!! Blogging has taken a setback for the past few months due to various reasons.... Though I have been baking, nothing remarkable enough to post on the blog, it was either a repeated bake or a new one but of course, the flopped versions!! But, then on Valentine's Day, I managed to bake a Carrot Cake. This cake has been on my to-do list for quite sometime. You could frost the cake with a cream cheese frosting, but I preferred mine to be plain.... Ingredients: Recipe Adapted from: Baking by Parragon Books Eggs - 2 Brown sugar - 3/4 cup Unsalted butter - 1 cup Grated carrots - 1 1/3 cups All purpose flour - 2 cups Baking soda - 1 tsp Ground cinnamon - 1 tsp Ground cardamom - 1 tsp Nutmeg, grated - 1 tsp Almonds, roughly chopped - 1 cup Method: In a bowl, beat the eggs until well combined and add the sugar and butter. Mix well. Add the grated carrots, sift in the flour, baking soda and the spices. Then add the chopped almonds. Mix eve...
Post a Comment
Read more