Chocolate Biscuit Pudding
Sri Lankan Biscuit Pudding
A traditional Sri Lankan dessert, it has been a longtime favourite of mine, growing up! This recipe uses a loaf style pan to create a mold which is then iced and decorated; alternately, you could use a glass dish to create an unmolded version of Biscuit pudding.
What you will need (makes one loaf sized biscuit pudding):
Chocolate Buttercream Mixture: (keep aside enough to ice the loaf once unmolded)
*350grams Unsalted butter at room temperature
*350-400grams Icing sugar
*70grams Sifted Cocoa powder
*1tsp Vanilla Essence
* 1/4tsp salt
* 1/4cup of whipping cream
Milk Mixture:
*1 cup of milk (warm not hot)
* 2 packages of Maria cookies (Marie biscuits) 280grams
* 8X4 inch loaf pan lined with clingwrap (leave some cling wrap hanging over the sides of the loaf pan, to cover it once the biscuits have been layered)
To Decorate:
* Use the leftover chocolate buttercream icing
* Roasted cashew (well chopped) for sprinkling over the loaf
* Chocolate sauce for drizzling over the loaf (if more dazzle is needed)
Prep time: 40 minutes
No cooking.
Chill over night or for a minimum of 4 hours.
Putting it together: (leave enough buttercream icing for icing the loaf once unmolded)
1. Combine the butter, icing sugar and salt in a mixing bowl, and mix on low (speed) until well combined.
2. Once well combined add the cocoa powder to the mix and mix on low until mixed through. Once the mixture has been combined well, turn the beater to medium (speed) and beat well until the mixture is smooth and fluffy.
3. Add the vanilla and the whipping cream and mix well.
4. Add a layer of thin buttercream icing to the lined loaf pan ensuring you add a layer all around the pan.
5. Dip the Marie biscuits in the warm milk (ensure you do not soak the biscuits too long or they will be limp and difficult to manage).
6. Add a layer of Marie biscuits on top of the buttercream layer. Add another layer of buttercream chocolate icing on top of the Marie biscuits and continue on.
7. Continue alternating between the Marie biscuit layer and the buttercream icing.
Note: If you plan on unmolding the biscuit pudding loaf ensure the first layer is buttercream, and the last layer you add in is the Marie biscuits. If you plan to keep the pudding in the dish then start with the Marie biscuits and end with the final layer as the buttercream icing.
8. Once all the layers have been combined, close the dish with clingwrap and leave in the refrigerator to chill overnight.
9. When ready to serve (the loaf will need to be at room temperature for 15-20 minutes before serving for best results), take the biscuit pudding loaf out of the loaf pan, unmolding it onto a serving tray, with the buttercream icing side up.
10. Use the left over buttercream icing to cover any areas that may need coverage or smoothening. Sprinkle cashew over the Biscuit pudding loaf and serve at room temperature.
Optional: Drizzle with chocolate sauce prior to sprinkling the cashew over it.
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