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
The recommended products below are affiliate links to products I use and love!
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.
Cindy Martineau
Can this pudding be made the night before serving and keep in the fridge?
Rose
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.
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Rose
Thanks for mentioning my custard biscuit recipe 🙂
Lauren D
My new favorite dessert! I’m not the best in the kitchen and this dessert came out amazing. Thanks for sharing!
Rose
So glad to hear that 🙂