Chocolate Biscuit Pudding

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Chocolate biscuit pudding, originally a Sri Lankan dessert that is now well known around the globe. It is a delicacy that can be served at any time of the day to lighten up one’s mood. (Literally, because chocolate has that effect on your brain and body)

Recipe Facts



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Why are many layers needed when making this pudding?

It helps distribute the taste and texture equally to every bite and is easier for the structure to hold as well.

The pudding becomes watery. What went wrong?

The pudding needs to be stirred for longer if it doesn’t look thick enough. Also, it is highly preferred to use whole or full-fat milk to give it a thicker structure.

The pudding has hardened or the chocolate isn’t melty enough. What went wrong?

Either you have made the cream too hard or refrigerated for too long or at too low of a temperature. The whole point of refrigerating the pudding is to not lose the melty and soft structure (which would be lost if steamed or baked)

Recipe Card

Chocolate Biscuit Pudding

Course: Main CourseCuisine: World CuisineDifficulty: Medium


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When you need some dessert & don’t have all the time & patience but still want something awesome & tasty to impress your family & guests.


  • 30 pc Biscuits

  • 2 1/2 cups Milk

  • 3 tbsp Corn starch

  • 1/3 cup Sugar

  • 1/2 tbsp Coffee

  • 1/2 cup Water

  • 1 tbsp Butter

  • 1 tbsp Vanilla flour

  • 1/2 cup Chocolate spread


  • Preparing the coffee
  • Into a bowl take boiled water 1/2 cup, powdered coffee 1/2 tbsp, and stir it well.
  • Keep this coffee mixture aside for later use.
  • Preparing the Corn Starch Slurry
  • Into a bowl take corn starch 3 tbsp, milk 1/2 cup – mix it very well.
  • Keep this cornflour slurry aside for later use.
  • Preparing the pudding mixture
  • Into a heating pot, add milk 2 cups and let it heat for about 4-5 minutes on medium to high heat.
  • Add sugar 1/3 cup, vanilla flavor 1 tbsp – stir well and add the prepared cornflour slurry into it – stir well on medium to high heat for 5-6 minutes till the milk thickens.
  • After – switch off the heat – transfer the pudding mixture into a separate bowl – add chocolate spread 1/2 cup and stir it well to form chocolate pudding mixture.
  • Layering the biscuit pudding
  • Dip the biscuits into the prepared coffee mixture and spread them on the pudding tray.
  • After, spread a layer of chocolate pudding mixture.
  • Then, spread the biscuit coffee layer and chocolate pudding mixture layer one layer after another.
  • Garnish it with some chopped nuts.
  • And refrigerate it for 3-4 hours.
  • Take it out from refrigerator and enjoy the chocolate pudding.

Recipe Video


  • You can also use a glass pudding tray for this recipe.
  • You can use any type of tea biscuit for this recipe.
  • Instead of chocolate spread you can use chocolate bar (melted) or any other type of chocolate.

Nutrition Facts

Nutrition Facts

10 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 27.8g 43%
    • Saturated Fat 5.4g 27%
  • Cholesterol 10mg 4%
  • Sodium 1658mg 70%
  • Amount Per Serving% Daily Value *
  • Potassium 413mg 12%
  • Total Carbohydrate 96.4g 33%
    • Dietary Fiber 2.4g 10%
    • Sugars 22.2g
  • Protein 11.8g 24%
  • Calcium 12%
  • Iron 30%
  • Vitamin D 6%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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