This pudding takes me back to our Bhisiana (near Bhatinda in Panjab) days. It was Mrs. Bisht who served us this dish for the first time. Bhisiana used to be a remote village and our Station was surrounded by fields. The company of peacocks in plenty was ever refreshing and enjoyable. The fresh vegetables and seasonal kinoo fruits were a privilege.
This pudding is a no bake, egg-less, quick, simple and tasty dessert. Chocolate biscuit pudding is made up of alternating layers of biscuits and chocolate pudding.People call it No bake chocolate cookie cake also.This pudding is ideal for tempting your taste buds.
Ingredients
1. Milk – 5 cups
2. Cornflour – ½ cup
3. Cocoa powder – ½ cup
4. Sugar – ¾ cup
5. Butter – 1 tsp
6. Vanilla essence – 1 tsp
7. Instant Coffee powder – 2 Tbsp
8. Warm milk – 1 cup
9. Brandy (optional) – 1-2 Tbsp
10. Fresh cream – ½ cup
11. Marie biscuits – 30
Preparation
1. Mix cornflour and ½ cup milk and keep aside.
2. Mix ½ cup milk with cocoa powder without any lumps. Keep aside.
3. Boil 4 cups milk with sugar in a thick bottom pan. Reduce to medium flame and mix in cornflour paste and keep stirring. Add cocoa mix and stir well. Add butter. Allow to boil stirring continuously and remove from flame. Add vanilla essence and let it cool.
4. Mix coffee powder with 1 cup of warm milk .
5. Dip 10 biscuits, one by one, in the coffee mix and spread in a serving bowl. Pour 1/3 of chocolate custard over it and spread evenly. Sprinkle 1/3 of the fresh cream. Make three layers like this. Sprinkle brandy between the layers.
6. Garnish with cream and chopped dry fruits or chopped fresh fruits as per your choice. Refrigerate for 6-8 hours and serve chilled.
Suggestions
1. If you want to make it more chocolatey then add ½ cup chocolate chips after adding cocoa mix .
2. Remember to ensure that the top layer should chocolate sauce.
3. It can be served along with vanilla ice cream also.
4. The pudding can be set it in a glass jar, cup etc.
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