Tuesday, July 12, 2011

Biscuit Pudding

I have always wanted to try making chocolate biscuit pudding and this happy chance came upon me on Saturday. It all started when my sister was describing the recipes that her class was planning to try out in their home science lab. She mentioned a chocolate based recipe and the urge to make biscuit pudding over powered me. The best part about this sinfully delicious dessert is the simple ingredients and ease of whisking it up in a jiffy. My biscuit pudding after a delicious south-Indian meal that my mom had prepared was a perfect finish to a lazy Sunday afternoon.

This is what you will need:
Marie biscuits - one packet
Cocoa powder - 2 1/2 tbsp
Coffee powder - 1 1/2 tbsp
Fresh cream - 1/2 cup
Water - 1/2 cup
Milk - 1 cup
Corn flour - 1 1/2 tbsp
Sugar - 1 cup
Butter - 1 tsp
Grated dry fruits - 1/4 cup

1. Mix the cocoa powder, corn flour, 3/4 cup sugar and add a little water to make a thick, smooth paste. Add butter and milk and heat for 3 minutes on a low flame with constant stirring till the mixture reaches a sauce consistency. Set aside.
2. Mix the coffee powder with water.
3. Mix the fresh cream with remaining sugar and set aside.
4. Dip each biscuit in coffee such that the biscuit is damp and place in a container. Apply a layer of cream.
5. Then place another layer of biscuits dipped in coffee. Apply a layer of chocolate sauce.
6. Continue to alternate between layers of biscuit, cream and chocolate sauce.
7. In the penultimate layer add the grated dry fruits. Then place another layer of biscuits. Finally pour the remaining chocolate sauce over the biscuits.
8. Refrigerate this container [do not freeze]. It takes about 2 hours to set.
9. Cut into pastry-sized pieces and serve.