Custard Biscuit Pudding
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Easy and delicious, this rich Custard Biscuit Pudding recipe is one of my favorite desserts! Made with a layer of white custard, a layer of chocolate custard and topped with sprinkles of shredded chocolate. This velvety and smooth custard pudding is also egg free and gluten free!
Custard Biscuit Pudding:
Traditionally custard pudding is made with milk and eggs, but this quick custard biscuit pudding recipe uses custard powder instead. The end result is the same creamy, dreamy, chocolaty treat that is much simpler and easier to make.
What You’ll Need to Make Custard Biscuit Pudding:
(Scroll all the way down to get the full recipe with exact measurements)
- Milk – I’ve only used dairy milk, but any plant based milk will do.
- Sugar
- Unsweetened cocoa
- Custard powder
- Plain biscuits: Like Maria cookies.
How to Make Custard Pudding with Custard Powder:
This chocolate pudding recipe takes no time at all on the stovetop, and then a quick chill while you’re eating dinner and voila!
- Add 1 plain biscuit to the bottom of the serving bowls. I used 3 small bowls.
- Prepare the white custard: In a saucepan combine sugar, custard powder and milk. Whisk well until combined. Place over medium heat, stirring constantly until mixture reaches a boil. Allow mixture to boil for 2 minute while stirring constantly. Remove from heat and pour it (while still hot) in serving bowls over the biscuit. Top it with another biscuit.
- Prepare the chocolate custard: In another saucepan, combine sugar, custard powder, cocoa powder and milk. Whisk well until combined. Place over medium heat, stirring constantly until mixture reaches a boil. Allow mixture to boil for 2 minute while stirring constantly. Remove from heat and pour it (while still hot) over the white custard and the biscuit in serving bowls.
- Let the the pudding cool completely. Chill in the fridge before serving
- To serve, sprinkle with shredded chocolate, fresh berries, or chopped nuts and enjoy!
Tips for Making Pudding
- Whisk constantly while the mixture comes to a boil. This helps to avoid lump formation and also scalding at the bottom of the saucepan.
- Custard powder can be substituted with equal amount of cornstarch, the color and texture will change a bit though.
- Use oat or almond milk to make this custard vegan.
- You can make and chill the custard at least 2 days before serving.
How Long Does Homemade Chocolate Pudding Last
Homemade chocolate pudding has to be stored in the fridge. I like to store it in serving-sized glass cups, cover the top with plastic warp or foil. It will last up to 5 days.
Did you enjoy this Chocolate Pudding? Be sure to leave a rating and a comment below!
More Easy dessert Ideas:
Mahalabia- Lebanese Milk Pudding
Custard Biscuit Pudding
Easy and delicious, this rich Custard Biscuit Pudding recipe is one of my favorite desserts! Made with a layer of white custard, a layer of chocolate custard and topped with sprinkles of shredded chocolate. This velvety and smooth custard pudding is also egg free and gluten free!
Ingredients
For White Custard:
- 3 cups milk
- 3 tablespoons sugar
- 3 tablespoons custard powder
For Chocolate Custard:
- 1 cup milk
- 1 tablespoon custard powder
- 1 tablespoon sugar
- 1 tablespoon cocoa powder
Other
- 2 tablespoons shredded chocolate- for garnishing
- 6 maria cookies
Instructions
- Add 1 biscuit to the bottom of your serving bowls and set aside.
- Prepare the white custard: In a saucepan combine sugar, custard powder and milk. Whisk well until combined. Place over medium heat, stirring constantly until mixture reaches a boil. Allow mixture to boil for 2 Minute while stirring constantly.
- Remove from heat and pour it (while still hot) into small serving bowls over the biscuit. Filling about 1/2 the cup.
- Top the white custard mixture with another biscuit. Set aside.
- Prepare the chocolate custard: In another saucepan, combine sugar, custard powder, cocoa powder and milk. Whisk well until combined. Place over medium heat, stirring constantly until mixture reaches a boil. Allow mixture to boil for 2 minute while stirring constantly.
- Remove from heat and pour it (while still hot) evenly into the serving bowls, over the white custard and the biscuit.
- Let the the pudding cool completely. Chill in the fridge before serving
- To serve, sprinkle with shredded chocolate, fresh berries, or chopped nuts and enjoy!
Recommended Products
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 256mgCarbohydrates: 54gFiber: 1gSugar: 42gProtein: 13g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Made this today and everyone loved it – can’t believe it’s so easy to make!
Thank you for sharing!
Thank you Anu, for trying my custard pudding! Glad you enjoyed it 🙂
This custard pudding was delightful! The cookie at the bottom gave me a banana pudding vibe. Good to the last bite!
Ah yay! Glad you enjoyed 🙂 The biscuit is also my favorite part!
It was rich and yummy. Very easy to make too.
Perfect!
This custard pudding recipe was just delicious! Will be making it again for sure. Thanks for sharing all the details.
Anytime! Happy to hear that 🙂
This custard pudding was incredibly smooth and creamy! What a decadent and delicious dessert!
Isn’t amazing! Thanks for trying my recipe 🙂
Amazing dessert! We all love it. So rich in flavor. Making it for my Easter brunch. Thank you for sharing.
Aww yes, this pudding will make a great Easter brunch treat! Enjoy!
That was the first time making custard biscuit pudding using custard powder. It exceeded my expectations with a creamy chocolate treat that was easier to make.
Thank you fort trying my recipe, so glad you liked it!
This pudding was so thick and creamy! I loved the custard texture and the overall flavor.
Perfect!
Can this pudding be made the night before serving and keep in the fridge?
Yes! Cover the top of each individual cup with plastic warp or foil and store in the fridge. It will last up to 5 days.
My new favorite dessert! I’m not the best in the kitchen and this dessert came out amazing. Thanks for sharing!
So glad to hear that 🙂