Chocolate Biscuit Pudding

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.
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!
  • 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


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.


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.


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.


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.



12 Comments Add yours

  1. Dinesha Nandi says:

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

    1. chathginige says:

      Hi nendi!
      Add it at the same time as the icing sugar.

  2. Dara says:

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

    1. chathginige says:

      Hi Dara, thickened cream or pure cream will both work well!

  3. Gishanthi says:

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

    1. chathginige says:

      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 says:


    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!

    1. chathginige says:

      oh that sounds devine! Nothing beats real chocolate :).

    2. Warsha says:

      Did you change the amount of butter that you used since you were using semi sweet chocolate chips?

  5. Chanika says:

    Hi Akki, Going to try this recipe tomorrow.

  6. Thusitha says:

    This quantity sufficient for how many ppl. ? And is this a large biscuit pkt. . (How many biscuits in it?)

    1. chathginige says:

      Hi thusitha. I have never measured to carefully but about 8. We only get one size of biscuit packet in Australia and it has about 25 biscuits. Hope you enjoy the recipes

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