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Sweet Biscuit Pudding Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes plus chilling time
  • Yield: 6 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Description

Sweet Biscuit Pudding is a creamy and comforting dessert made by layering digestive biscuits with a rich homemade custard. The biscuits soak up the luscious custard, resulting in a pudding with a delightful texture and balanced sweetness. Garnished optionally with fresh fruits or nuts, this no-bake chilled dessert is perfect for satisfying your sweet tooth with minimal effort.


Ingredients

Scale

Custard

  • 2 cups whole milk (or heavy cream for richer pudding)
  • 1/2 cup sugar (adjust to taste)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter (melted)
  • 1 tablespoon cornstarch (optional, for thicker pudding)
  • A pinch of salt

Biscuit Layer

  • 1 pack digestive biscuits (about 300g or 10-12 biscuits)

Garnish (Optional)

  • Chopped fruits or nuts such as bananas, berries, or chopped almonds


Instructions

  1. Prepare the Custard: In a medium saucepan, heat the milk over medium heat until it begins to simmer, ensuring it does not boil to prevent curdling.
  2. Mix Eggs and Flavorings: In a separate bowl, whisk together the eggs, sugar, melted butter, vanilla extract, cornstarch (if using), and a pinch of salt until the mixture is smooth and uniform.
  3. Temper the Eggs: Slowly add the hot milk to the egg mixture while whisking constantly to avoid curdling. Then, return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
  4. Arrange Biscuits: In a shallow or rectangular baking dish, arrange a layer of digestive biscuits. Break biscuits as needed to fit the dish.
  5. Soak Biscuits with Custard: Pour a small amount of the warm custard over the biscuits to lightly soak them without submerging completely.
  6. Layer Custard and Biscuits: Alternate layers of soaked biscuits and custard until all ingredients are used, finishing with a final custard layer on top.
  7. Chill the Pudding: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to enable the biscuits to soften and absorb the custard fully.
  8. Serve: Garnish with chopped fruits, nuts, or chocolate shavings if desired. Serve chilled and enjoy your creamy sweet biscuit pudding!

Notes

  • Use whole milk for a lighter pudding or heavy cream for a richer texture.
  • Cornstarch is optional but recommended if you prefer a thicker custard.
  • Adjust sugar according to your sweetness preference.
  • Digestive biscuits can be replaced with tea biscuits or graham crackers if desired.
  • For added flavor, sprinkle cinnamon or nutmeg on the custard layers.
  • Letting the pudding chill overnight enhances the flavors and texture.