No-Bake Chocolate Biscuit Pudding
Chef Noor cooks milk with cream caramel, starch, cocoa, a spoon of coffee, vanilla and qishta into a thick chocolate custard, pours it over tea biscuits and chills it into a sliceable cold dessert.
This no-bake chocolate biscuit pudding is a quick dessert that layers tea biscuits with a warm cocoa cream that sets as it chills. A hint of instant coffee deepens the chocolate flavor and balances the sweetness. An easy, crowd-pleasing sweet for gatherings and get-togethers.
How to Prepare
Whisk the milk, cream caramel, starch, cocoa, coffee, vanilla, qishta and sugar in a pot.
Cook over low heat, stirring, until the mixture thickens into a custard.
Arrange tea biscuits in a dish and pour the warm custard over them.
Chill for about 3 hours until set, then serve cold.
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Pour the custard while still warm so it seeps between the biscuits and sets into clean layers.
Ingredient Swaps
Leave out the instant coffee if you prefer a pure cocoa flavor.
No qishta? Use cooking cream or whole milk.
Swap the tea biscuits for any plain biscuit you have on hand.
Common Questions
Why pour the cream warm over the biscuits?
The heat softens the biscuits so they set together with the cream as it chills.
How long should it chill?
At least about three hours until fully set.
Why is my cream not thickening?
Keep stirring over low heat until the starch cooks through.
Can I make it a day ahead?
Yes, and the texture is even better the next day.
How do I garnish it?
With a dusting of cocoa, crushed biscuits, or nuts.
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