CHOCOLATE BISCUIT PUDDING

Chocolate biscuit pudding commonly abbreviated as CBP is a Sri Lankan dessert. This pudding is made up of alternating layers of Marie biscuits dipped in coffee decoction and chocolate pudding  or icing. These layers can be seen clearly when cutting through the dish , which should always be served cold. The pudding is often garnished with roasted or chopped nuts , sliced fruits of your choice. This is a perfect dish to make when you are craving something sweet, soft and delish. This is a vintage recipe which makes use of day-old biscuits. This is a no bake recipe but it can be made by baking also.

INGREDIENTS:

3 Cups Milk

½ Cup Sugar

¼ Cup Cocoa Powder

¼ Cup Corn Flour

½ Tsp Vanilla Essence

24 Marie Biscuits

1 Tsp Instant Coffee Powder

¾ Cup Hot Water

1 Tbsp Walnuts Chopped

Strawberries or any other fruits sliced, chocolate curls for garnishing

METHOD:

STEP 1 – At first you have to make the mixture of coffee and hot water. 

STEP 2 – Combine together ½ cup milk, cocoa powder and corn flour ,mix it well and keep aside.

STEP 3 – Boil the rest 2 1/2 cup milk and ½ cup sugar in a sauce pan .

STEP 4 – Add the cocoa-corn mixture to the boiling milk and  stir it continuously and mix well over a low flame. Add the vanilla essence to it. Cook it till a thick mixture formed.

STEP 5 -  When thick ,remove from the flame and let it cool. It will take hardly 10 minutes, stir it in between.

STEP 6 – Now take the desired tray in which you want to set your pudding. Dip the biscuits in the coffee mixture and make the first layer of your pudding in the dessert tray.

STEP 7 – Pour half of the prepared mix over the biscuit layer and spread evenly. Sprinkle some walnuts .

STEP 8 – Repeat the same procedure with the rest of the biscuits and the chocolate custard layer.

STEP 9 – On the top put the sliced fruit, chocolate curls and cool it for 5-6 hours or overnight.

                         

                              

                                                 Serve it chilled .