Chocolate Biscuit Pudding

 
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Chocolate biscuit pudding is one of those childhood dishes that make me truly happy. Can you imagine my excitement when my cousin informed me that Latin American grocery stores stocked Marie biscuits, made by Goya brand.
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I was thrilled! I couldn’t wait to make it and when I spied a grocery at Pike Place I couldn’t resist trying to find Marie biscuits. Word to the wise, taking a wriggly baby into a densely packed store is asking for trouble. There was a loud crash at one point that sent the sales assistant running after us,  fortunately it was just noise and no damage was done, but I swear the sales assistant was really excited to see the back of Callum and I. Chocolate biscuit pudding really is magic, chocolatey, buttery and just the right amount of sweet. However, I’m not terribly comfortable with eating raw eggs and have always wanted a “raw egg free” version. Here it is, just as chocolatey, just as buttery but minus the uncooked eggs…woot!
 
Ingredients
  • 1/2 cup of butter at room temperature
  • 1 cup icing sugar
  • 1/2 cup cocoa
  • 3/4 cup of cream
  • 1 tsp vanilla
  • pinch of salt
  • 1 packet of Marie biscuits
  • 1/2 cup of milk

Preparation

In the bowl of your mixer whip the butter until fluffy. Turn it off, add the icing sugar and cocoa powder and keep beating until incorporated. Add vanilla and the pinch of salt and keep mixing. Finally add the cream and whip until the chocolate icing is nice and fluffy.

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Pour the milk into a bowl (big enough to dip the biscuits in).

Dip the biscuits a few at a time into the milk and lay them into your serving dish. I used a small pyrex dish 10 cm x 15 cm and I needed 6 biscuits to make a single layer.

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After the layer of biscuits add a third of the icing mixture, followed by biscuits etc until you finish up with the icing on top.

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Place the whole concoction in the fridge for at least 4 hours, this gives the biscuits enough time to soften.

When ready to serve sprinkle with some nuts (for crunch) and serve with vanilla ice cream or cream.

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9 Comments

September 13, 2013 · 9:56 pm

9 responses to “Chocolate Biscuit Pudding

  1. Dinesha Nandi

    Hi Akki!
    At what point do you add the cocoa powder ? Is it before you add cream or after?

  2. Dara

    Hi Akki I need to know what creme do u reckon to put?? Whip creme, thicken creme etc??

  3. Gishanthi

    is it possible to use heavy whipping cream or whip cream or half-n-half?

    • chathginige

      Heavy whipping cream and whipped cream will work fine. Half and half is milk and cream combined and will not whip up as required.

  4. Jan

    Hello,

    I doubled the quantities and made it today! Excellent. A couple of things I did differently were, I used semi-sweet chocolate chips and melted them in the microwave, and decreased the amount of sugar I used. I also added roasted cashews to every layer. The only thing I may do differently next time is use even less sugar if I am using semi-sweet chocolate chips. So good! Thanks for posting this! I would definitely make this again and again!

  5. Chanika

    Hi Akki, Going to try this recipe tomorrow.
    Ammi

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